1. Roasted veal shank seasoned with garlic and rosemary is a wonderful
combination. This recipe formulated by Chef Philippe Chevrier of the Domaine de
Châteauvieux in Savigny, Switzerland, slow cooks the veal to perfection. By
braising the veal for four hours, the meat becomes juicy and tender. To give it a
nice brown crust, it’s broiled for a few minutes. It’s served with vegetables,
making it a really hearty main course. A good French wine like Brouilly should be
perfect with it.

2. In this recipe, veal shanks, marrow and sweetbreads are used as main
ingredients. Veal is the meat of young male cattle. Its finer texture and more
delicate taste makes it a much better choice than the older cattle for this dish.
Unlike the reddish color of beef, veal is lighter and is more tender. Meanwhile,
the shank is the leg bone under the knee. Inside the bone is the precious marrow,
priced for its luxurious and buttery taste.
Two cooking techniques are employed by the chef in making this recipe.
The first, braising the veal, helps in tenderizing the meat by undergoing a wet
heat method. To give it further flavor, it is seared in the broiler using a dry heat
method. As a result, you have a meat that is crispy outside while the inner part
remains soft, tender and juicy. One bite is a true epicurean delight.
To assemble the dish, the vegetables are arranged on the serving pan
together with the braised shank, the bone marrow, and the veal sweetbreads.
The latter refers to the thymus (gullet, neck, or throat), pancreas (stomach, belly,
or heart), or other glands (ear or cheek) of the animal. Chef Chevrier makes offal
brochettes with the sweetbreads, sticking them in skewers to make kebabs. Serve
the veal with a glass of Brouilly. You can also try watching some recipe videos
online

3. Ingredients
 1 veal shank
 2 marrow bone
 3/4 cups fond blanc (white stock)
 3/4 cups dark stock
 3/4 oz. butter (mixed with garlic and parsley)
 salt, pepper
vegetables for the mirepoix:
 1 carrot
 1 shallot
 2 garlic cloves
 1 leek
 1 fresh tomato
 1 onion parsley
 rosemary
Accompanying vegetables:
 1 bunch of young carrots
 1 bunch of turnips
 1 bunch of asparagus
Offal brochettes:
 sweetbread from veal

4. Preparation Instruction
1. Prepare the veal shank for braising. Tie the veal shank with a string to hold it
together. Baste it with some veal stock as it braises in a low heat at a 100° for 4
hours. Reduce then set aside the braising sauce.
2. Remove the shank from the pan, wrap the exposed bone with aluminum foil
and then brush the meat with an herbed butter. Stick it on a metal spit or skewer
then broil over a gas flame for 15 minutes or more until the surface is brown and
crisp. Keep on brushing the garlic parsley butter as it broils.
3. In a pan, melt butter then sauté the carrots, turnips, and asparagus until slightly
brown.
4. Assemble the dish. Remove the tie and foil from the shank. Arrange it on a pan
with the side vegetables (along with the marrow bone, if desired). Garnish with
sweetbread from veal in brochettes and rosemary branches. Drizzle with reduced
braising sauce.