Veal Shanks

Ingredients

• 1/4 cup sweet butter
• 1/2 oz bay leaves
• 1 tsp ground pepper
• 1 tsp salt
• 1 tsp rosemary
• 1/2 cup olive oil
• 2 medium carrots, diced
• 2 stalks medium celery, diced
• 10 cloves garlic
• 1 medium onion, diced
• 10 fl oz white wine
• 1 cup water
• 1 lb veal shank, cut in 1.5 inch pieces

Directions

1. Season shank with salt and pepper. Preheat oven to 450 °F (230 °C4) and sear shank in hot roasting pan, in olive oil.
2. Continually baste shank and cook until brown.
3. Add carrots, celery and onions and brown slowly. Add white wine, herbs and spices.
4. Continually baste while roasting for about 2 1/2 hours until fork tender and bronze in color. Pan should be dry.
5. 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.