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1
Heat the butter or oil in a heavy casserole large enough to hold the meat snugly.
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2
Add the onions, carrots and fennel, cover and cook over medium-low heat until the vegetables are tender, about 15 minutes.
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3
Add the garlic and continue to cook, stirring from time to time, until the vegetables are golden, about 15 minutes longer.
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4
Remove the vegetables from the casserole and reserve them.
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5
Pat the veal shanks dry, then brown them in the casserole over medium heat.
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6
You may not be able to do all at once.
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7
Set them aside.
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8
Stir the beer into the casserole and bring it to a simmer, scraping the bottom of the pan.
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9
Add the bay leaves and cloves and return the vegetables to the casserole.
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10
Add the veal shanks, then place a piece of wax paper into the casserole, directly on top of the meat.
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11
Bring to a simmer, cover and cook over low heat about two hours, turning the meat once or twice during the cooking.
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12
The veal should be very tender.
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13
Remove the wax paper and discard it.
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14
Remove the veal from the casserole and set it aside, covered.
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15
Stir the vinegar and mustard into the casserole and reheat the sauce.
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16
Season to taste with salt and pepper.
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17
Serve the veal at once, with the sauce, or, if desired, return the veal to the casserole and set it aside.
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18
Reheat it just before serving.
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19
Sprinkle with parsley.
