Roast Veal Shank

Method

1. Wash and cut the vegetables: carrot into rounds, celery stalks into same thickness rounds, spring onion (or onion/leek) finely sliced, garlic cloves crushed and peeled then cut into quarters.
2. In a container, place a layer of some of the mixed vegetables (carrot, celery, spring onion), a couple of juniper berries, one bay leaf, a sprig of rosemary, and a few sage leaves.
3. Place the veal shank (whole or halved lengthwise) on top of the aromatic bed.
4. Cover the meat with the remaining vegetables, herbs (rosemary, sage, bay leaves, and optional bay berries if using), and a few peppercorns.
5. Pour enough dry white wine to completely cover everything, then cover the container and marinate at room temperature for at least 4 hours, or overnight in the refrigerator.
6. After marinating, remove the meat and set it aside. Separate the wine from the vegetables and aromatics; reserve both separately.
7. Season the veal shank with salt and freshly ground black pepper, then rub with a little olive oil.
8. Heat a generous amount of olive oil in a heavy pot or roaster (preferably a 'pescera') over medium-high heat. Place the meat (marrow side up if cut) in the pot and sear well on all sides.
9. Add the reserved bay leaves, rosemary sprig, and sage leaves to the pot, along with any small bits of vegetables stuck to the meat.
10. Pour in half of the reserved marinade wine. Increase the heat to high and let the alcohol evaporate.
11. Once the alcohol has mostly evaporated, lower the heat to low, cover the pot, and cook, turning the meat occasionally. When the wine on the bottom has reduced and almost disappeared, add the remaining half of the reserved wine.
12. Continue cooking on low heat until most of the wine is absorbed. Then add the reserved vegetables (carrot, celery, spring onion, etc.) to the pot, but not the potato yet.
13. Cover the pot, bring to a gentle boil over medium heat, then reduce to low and cook for about 45 minutes, until the meat is very tender.
14. Remove the cooked meat and set aside. Discard the sprigs of rosemary and sage and the bay leaves.
15. Pass the remaining cooking liquid and vegetables through a food mill or coarse sieve to obtain a creamy sauce. (If desired, for extra creaminess, add the peeled and diced potato to the pot during the last 20 minutes of cooking, then strain with the rest.)
16. Transfer the strained sauce to a small saucepan. Add a knob of butter (about 20-30 g) and stir until melted. Adjust salt and pepper to taste.
17. Serve the veal shank with the sauce spooned over. Optionally, serve with soft polenta and garnish with fresh herbs.