1/4 cup olive oil
2 (8-ounce) veal shank pieces
2 stalks celery, diced
3 small carrots, peeled and sliced into 1/4-inch rounds
1/2 onion, large dice
Salt and pepper
3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
2 sprigs rosemary
2 sprigs thyme
1 1/2 cups of red wine
2 1/2 cups chicken stock
3 cups cooked rice
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