- 3 veal shanks, sawed into 3 pieces, 2 inches thick
- ⅓ cup
- Dredge the prepared veal shanks in the flour, which has been seasoned with the salt and pepper.
- In a large skillet heat the olive oil and the butter. Over medium heat, cook the pieces of meat on all sides until they are golden brown. If necessary, add a little more oil or butter.
- Arrange the meat in a Dutch oven. Stand each piece on its side so that the