Remove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices.
Season the veal shanks with salt, pepper and the thyme leaves plucked from the branches. Dust with flour. In a roasting pan, brown well on all sides in the hot clarified butter. Remove from the roasting pan and rub with mustard.
Add the butter to the roast mixture. Sauté shallots and garlic in it until light yellow. Extinguish with the beer and the veal stock. Add the stilts and let them bubble up with the lid closed.
Steam the stilts with the lid closed in the stove heated to 160 °C on the second rack from the bottom in about 11/2 hours.
When the stilts are tender, lift them out of the sauce and keep them warm.
Cook the sauce heartily on the stove top until it has a syrupy consistency, skimming off the fat with a spoon a few times at a time. At the end, fold in the créme fraîche. Season with salt and pepper. Finely chop the parsley and fold in.
Arrange the stilts on warm plates and pour a little sauce over them. Serve with glazed carrots and mashed potatoes.
Tip: Instead of clarified butter, you can also use butter in most cases.