Osso Buco, San Francisco Butcher-Style

4 lbs. veal shanks
salt and pepper to taste
2 T mixed Italian herbs (basil, thyme, oregano, parsley, savory and marjoram)
1/4 cup flour
3 T olive oil
1/3 cub of butter
2 yellow onions, chopped
2 garlic cloves
1 28-ounce can of solid-pack tomatoes, chopped
1/4 cup of dry red wine

Preheat the oven to 350 degrees F.

Season the shanks with salt, pepper, and mixed herbs. Dredge in flour.

Heat the oil and butter in a large heavy skillet over medium-high heat. Add the shanks and brown on all sides.

Add the onions and garlic; cook, stirring often, until the onions brown. Stir in the tomatoes, then the wine. Season with salt and pepper.

Place in the oven, uncovered, and braise for 2 hours, or until the shanks are very tender.

Serves 8