Glazed Veal Shank Vaudois Style

Remove the skin from the onions and finely chop them. Remove the skin from the garlic and crush the cloves with a kitchen knife. Prepare carrot, celery and leek and chop finely.

Season the veal shank with salt and season with pepper. Brown it in a roasting pan with the hot butter around it. Add the prepared greens and fry briefly. Extinguish with the white wine. Reduce to about one third. Next, add bouillon and bay leaf spice and cloves.

Place the veal shank uncovered in the oven heated to 180 degrees Celsius on the lowest rack and meanwhile sauté for one and a half to 120 minutes, frequently basting with gravy. The shank is ready when the meat can be easily removed from the bone.

Keep the veal shank and the greens warm with the lid closed.

Pour the gravy through a sieve into a small roasting pan. Use a spoon to skim off the fat. Bring to the boil and add a little more if needed. Then add the butter in flakes to the gravy and let it soak in. Season if necessary.

Cut the veal shank, offer it on a heated plate and cover it with a little bit of sauce. Separate the rest of the sauce and put it on the table.

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