For the veal shank, cook a soup from onions, veal bones, water, the crushed bay leaves, cloves, leeks and a pinch of salt.
Cook the veal shank in the soup for about an hour.
Fry the chopped carrot and the chopped celery with lard in a roasting pan and put the veal shank in it. Pour clear soup over it and turn it over. If after 1/2 hour the shank is still not brown and crispy, turn on the top heat for a few minutes.
Arrange the veal shanks and serve.