4 veal shanks Salt and fresh ground pepper Gf flour for dusting 3 Tablespoons olive oil 4 garlic cloves, chopped 2 cups sliced carrots 2 cups dry red wine About 10 ounces gf beef broth 2 Tablespoons fresh tarragon, chopped Salt and fresh ground pepper to taste
Heat a dutch oven over medium-high heat and add 2 Tablespoons oil. Season veal shanks with salt and pepper and dredge in flour. When oil is hot, add shanks and brown on all sides. Remove from pan and set aside. Add remaining tablespoon of oil to pan. Add carrots and saute for about 5 minutes. Add garlic and saute for 1 minute. Return shanks to pan; add wine. Continue cooking until liguid is reduced by half. Add enough broth to cover meat, if you need more liquid, add water. Add tarragon and salt and pepper to taste. Cover pan and reduce heat to low. Cook for 1-1/2 hours.
Remove shanks and vegetables from pan and reduce sauce until it thickens. Serve sauce over meat and vegetables.