(4 servings)

1 c Finely Chopped Onion
2/3 c Finely Chopped Carrot
2/3 c Finely Chopped Celery
1/4 c Butter Or Margarine
1 ts Minced Garlic
Lemon Peel, Cut In Strips
2 Veal Shanks *
3/4 c Flour
1/2 c Oil
1 c Dry White Wine
1 1/2 c Beef Broth Or More Wine
1 lb Can Italian Tomatoes
Cut Up, With Juice
1/2 ts Dried Basil, Crushed
1/4 ts Dried Thyme, Crushed
2 Bay Leaves
2 Parsley Sprigs
Salt
Freshly Ground Black Pepper

* Veal shanks should be sawed into 8 pieces about 2 inches long. ------------------- Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper. Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350°F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times