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1
Combine flour, thyme, salt and pepper to taste in large plastic food bag.
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2
Shake to mix.
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3
Add in shanks in batches; shake to coat shanks lightly but proportionately, then set aside.
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4
Add in any leftover flour mix to shallow roasting pan, baking dish or possibly casserole just large sufficient to hold shanks in single layer.
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5
Cook bacon in 12-inch nonstick skillet over medium-high heat till crispy, about 5 min.
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6
Transfer to paper towels to blot.
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7
When cold sufficient to handle, crumble bacon.
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8
Pour off bacon fat.
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9
Add in 1 Tbsp.
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10
oil to same pan.
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11
Heat over medium-high heat.
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12
When warm, brown veal shanks without crowding them (in 2 batches if necessary) on both sides, about 6 min total.
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13
Transfer shanks to prepared roasting pan.
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14
Add in remaining oil to pan.
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15
Cook onions, garlic and leek till onions are soft, stirring often, about 4 min.
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16
Remove from heat; stir in 1 package frzn small onions and crumbled bacon.
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17
Spoon onion mix over and in between shanks.
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18
Add in chicken and beef broth and wine to same pan, stirring to release any bits which may have stuck to pan; bring to a boil and pour over shanks and onions.
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19
Bake at 375 degrees, covered (with lid or possibly foil) for 1 3/4 hrs.
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20
If too dry, add in some water.
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21
Scatter remaining frzn onions over shanks.
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22
Bake, still covered, till meat is fork tender, about 45 min longer.
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23
Serve immediately, or possibly cold at room temperature, then chill at least 2 days.
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24
(Can also be frzn up to 1 month, covered airtight.)
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25
Bring to room temperature before reheating.
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26
To serve, reheat, covered, in 300 degree oven till warm, about 45 to 60 min.
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27
Add in water if too dry.
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28
Taste and adjust seasoning.
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29
This recipe yields 4 to 6 servings.
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30
Do ahead tip: The veal shanks can be done ahead and frzn (thaw them overnight in the refrigerator).
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31
The veal shanks improve by being made at least two days ahead for the flavors to meld.
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32
NOTES :
