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1
Preheat the oven to 325.
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2
Heat the oil in a large enameled cast-iron casserole.
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3
Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side.
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4
Transfer to a plate.
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5
Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes.
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6
Add the onion, carrot, celery, shallots and garlic and cook, stirring, until softened but not browned, about 5 minutes.
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7
Increase the heat to moderately high and whisk in the flour.
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8
Cook, whisking, for 2 minutes.
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9
Gradually whisk in the wine and simmer for 4 minutes.
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10
Add the stock and bring to a boil.
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11
Return the veal shanks to the casserole and add the bay leaves, thyme and sage.
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12
Season lightly with salt and pepper.
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13
Cover and bake for 2 hours, or until the veal is very tender.
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14
Transfer the shanks to a plate and cover with foil to keep warm.
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15
Increase the oven temperature to 500.
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16
On top of the stove, boil the cooking liquid until it is very flavorful, about 12 minutes.
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17
Strain into a medium saucepan and skim the fat from the surface.
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18
Season the sauce with salt and pepper.
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19
Dip each veal shank into the sauce and place on a baking sheet.
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20
Roast the shanks on the top shelf of the oven until nicely glazed, about 5 minutes.
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21
Reheat the sauce if necessary.
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22
Transfer the shanks to plates, spoon the sauce on top and serve.
