Roasted veal shank

Preparation:

Preparation: Wash and dry the two shanks then coat the entire surface with soft butter and season with plenty of salt and pepper. Arrange them in a pan with the oil and put them in the preheated oven at 180 degrees. Let the meat cook for an abundant hour, turning it often so that it takes on a uniform browning. Peel the celery, carrot and onion and chop them together with the garlic cloves, the leaves of a sprig of rosemary and half a teaspoon of thyme. After the first hour of cooking, remove the pan from the oven, remove the shanks and distribute the chopped vegetables on the bottom. Sprinkle with salt and pepper and brown the vegetables for a few minutes over direct heat, stirring constantly. Place the shanks back in the pan and put them back in the hot oven. Continue cooking for another hour and a half and, during this time, occasionally sprinkle the preparation with a few spoonfuls of wine and wet the meat with the cooking juices. When the shanks are ready, leave them warm in the warm oven until it's time to serve them and pour all the contents of the pan into the mixer. Blend until you have a smooth and fluid sauce and pour it into a saucepan. Adjust the salt and, at the last moment, bring it to a boil and serve it very hot together with the meat. Arrange the whole shanks in a large serving dish and slice them on the table when serving them. Slicing a large veal shank on the table presents no difficulty. It is sufficient to hold it still with a fork and, with a thin and very sharp knife, cut thin slices of meat lengthwise. The long cooking, by melting the collagen, which is very abundant in this cut of meat, causes a particularly tasty and flavorful glazed sauce to be formed but, to enjoy it at its best, everything must be piping hot, including the guests' dishes.