Veal Shanks

1 veal shank cut in 1/1/2 inch pieces
1/2cup olive oil
2 carrots,diced
2 celery stalks, diced
1 onion, diced
10 ounces white wine
10 whole garlic cloves
2 bay leaves
1 teaspoon rosemary
Fresh ground pepper
1/4 cup sweet butter
1 cup water or1 cup white wine
Salt and pepper to taste
Season shank with salt and pepper. Preheat oven to 450 degrees and sear shank in hot roasting pan, in olive oil. Continually baste shank and cook until brown. Add carrots, celery and onions and brown slowly. Add white wine, herbs and spices. Continually baste while roasting for about 2 1/2 hours until fork tender and bronze in color. Pan should be dry. Add a cup of water or wine to the drippings and bring to a boil, reduce to 1/2 and stir in 1/4 cup of sweet butter.