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1
Lay veal in a single layer in a 9x13 inch baking pan.
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2
Bake in a 400 degrees F oven until browned (about 35 minutes).
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3
Remove pan from oven; turn veal over.
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4
Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan.
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5
Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
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6
With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
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7
Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid.
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8
Discard residue.
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9
(At this point, you may cover and refrigerate veal and pan juices separately until next day.
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10
Before continuing, reheat veal, covered, in a 400 degrees F oven until warm, 15 to 20 minutes.
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11
Place on a warm platter; keep warm).
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12
Skim and discard fat from pan juices.
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13
Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat.
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14
Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes).
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15
Mix cornstarch with water.
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16
Stir in cornstarch mixture and return to a boil, stirring.
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17
Pour gravy into a small pitcher; offer at the table to pour over meat to taste.
