Set a dutch oven or large ovenproof pot that is large enough to hold the veal in one layer over medium heat. In it place the butter and 2 tablespoons of olive oil and heat until the butter is melted. Add the onions and carrots and saute for a few minutes until the vegetables have softened somewhat. Add the garlic, saute for a moment longer and remove from the heat.

Use kitchen twine to tie the veal shanks around the circumference. Place the flour in a paper bag, add the shanks and shake gently. In a separate saute pan, heat the 2 tablespoons of olive oil add the floured shanks and brown on both sides. Transfer the veal to the dutch oven on top of the vegetables.

To the saute pan add the wine and boil until reduced to half, scraping up browned bits. Now add the wine and everything else to the veal. Taste for salt and pepper. Make sure that the veal is covered with the liquid. You may need to add a little water. Cover tightly with aluminum foil, then the lid, and place the pot in the oven for 2 hours, until the veal is very tender.

To serve, in the center of each plate place a mound of whatever starch you like best, rissotto is traditional, but mashed potatoes, polenta, or wide noodles may be used. Top each with a shank and remove the string. Spoon the rich sauce over all.