INGREDIENTS
3
Veal shanks, whole
1
Bay leaf, dry
1
Carrot, small
1
stalk Celery
3 tbsp
Flat-leaf italian parsley, fresh
1 tbsp
Lemon, zest
1
Onion, small
1
sprig Rosemary, fresh
1
sprig Thyme, fresh
3 cups
Chicken stock
1 tbsp
Tomato paste
1
All purpose flour
2
Cloves, whole
1
Sea salt and freshly ground black pepper
1/2 cup
Vegetable oil
1 cup
White wine, dry
1
Kitchen twine
Cheesecloth