1 cup olive oil
1/2 cup flour
4 each veal shanks, about 1 1/2-inches thick and each tied tightly around the middle
2 cups medium diced onions
1 cup medium diced carrots
1 cup medium diced celery
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
1 pound new potatoes, quartered and cooked until tender
2 quarts veal or dark stock
1/4 cup parsley
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