1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips
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