Season with salt and pepper and brown in an ovenproof pot, 5-6 minutes on each side.
Deglaze with ½ bottle of red wine.
Add 4 cups of veal stock.
Add 4 sprigs of rosemary and thyme and 4-5 cloves of garlic.
Cover and bake at 315°F for 3 hours or until meat falls off the bone.
Remove the shanks from the sauce and keep them warm.
Strain the sauce and reduce over high heat for 8-10 minutes and finish with a knob of butter to bind the sauce.
1 fennel bulb
1/3 English cucumber
1 stalk celery
1 green apple
2 green onions
1/3 cup olive oil
Juice of one orange
2 tbsp cider vinegar
Salt and pepper
Slice all ingredients with a mandolin or as thinly as possible and mix with the dressing
Zest of one orange
1/3 cup chopped fresh parsley
1 large clove of garlic
Chop all ingredients and mix.
Add to the shank and salad just before serving.
Enjoy your meal.