Braised Veal Shanks
Season veal shanks with salt and pepper. Dust with flour. Rinse and chop tomatoes. Peel carrot and chop coarsely. Peel onions and garlic and dice.
Heat olive oil in a roasting pan. Brown veal shanks on both sides. Remove from the pan and set aside. Reduce heat and add butter to the roasting pan and saute onions, garlic and carrot for a few minutes. Add tomatoes and thyme and simmer briefly. Add tomato paste, red wine and veal stock. Return meat to the pan and braise, covered, in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for about 1 ½ - 2 hours.
Remove pan from the oven and take out veal. Strain cooking sauce with vegetables through a sieve. Season with salt and pepper. Arrange meat on plates, drizzle with the sauce and serve garnished with thyme sprigs.