1 grain-fed veal shank (hind leg)

Coarse salt

Olive oil

2 branches of fresh thyme

3 cloves

12 shallots

500 ml (2 cups) Riversalte or Samos Muscat wine

 

 

Preheat oven to 160°C/325°F.

 

Sprinkle the shank with coarse salt, and let it sit for 1 hour at room temperature. Coat the shallots with olive oil. Rinse and sponge dry the shank, then transfer it to a thick casserole dish. Add shallots, thyme and cloves. Pour 250 ml (1 cup) of wine over the shank. Cover and bake for 3 1/2 hours or until the meat comes easily away from the bone.

 

Turn the shank once half-way through cooking, and add remaining wine a few minutes before the shank has finished cooking.

 

Just before serving, scrape the juices that have accumulated on the walls of the casserole with a wooden spoon or spatula and a little cold water. Be careful not to add too much water, for you do not want to dilute the cooking juices.

Serve with glacéed carrots and steamed spinach seasoned with butter and olive oil. The shank can be cooked longer if necessary at a lower temperature.