2 tablespoons butter, 2 tablespoons olive oil, 2 cups chopped onion, 2 cups chopped carrots 2 cloves garlic, finely chopped, 4 veal shanks, 1/2 cup flour for dredging, 2 tablespoons olive oil, 1 cup dry white wine, 1 lb canned chopped tomatoes, 1/4 cup chopped parsley 1 tablespoons dried basil, or 2 tablespoons fresh, 2 cups beef broth, Salt and pepper.
Turn the oven to 300 degrees. Place a large ovenproof pot, big enough to hold the veal in one layer over medium heat.
In it add the butter and 2 tablespoons of olive oil and heat until the butter is melted. Then add the onions and carrots and saute for a few minutes until the vegetables have softened somewhat. Add the garlic, saute for a moment longer and remove from the heat.
Use kitchen twine to tie the veal shanks around the circumference.
Place the flour in a paper bag, add the shanks and shake gently.
In a separate saute pan, heat the 2 tablespoons of olive oil add the floured shanks and brown on both sides.
Transfer the veal to the pot, on top of the vegetables.
To the saute pan add the wine and boil until reduced to half, scraping up browned bits. Now add the wine and everything else to the veal.
Taste for salt and pepper. Make sure that the veal is covered with the liquid. You may need to add a little water.
Cover tightly with aluminum foil, then the lid, and place the pot in the oven for 2 hours, until the veal is very tender.
To serve, in the center of each plate place a mound of whatever starch you like best, risotto is traditional, but mashed potatoes or polenta, may be used.
Top each with a shank and remove the string. Spoon the rich sauce over all.