Preheat oven to 450°F.
Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
Press both sides of the shank gently into the flour to coat and shake off any excess flour.
Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
Bake the shank for 10 minutes.
Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
Remove the shank from the pan and cut the meat into 1-inch-thick slices.
Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	432.86 Kcal (1812 kJ)
Calories from fat	249.06 Kcal
		% Daily Value*
Total Fat	27.67g	43%
Cholesterol	101.78mg	34%
Sodium	431.69mg	18%
Potassium	118.87mg	3%
Total Carbs	10.73g	4%
Sugars	2.04g	8%
Dietary Fiber	1.39g	6%
Protein	32.26g	65%
Vitamin C	1.9mg	3%
Vitamin A	0.1mg	5%
Iron	5mg	28%
Calcium	54.9mg	5%

Amount Per 100 g
Calories	169.16 Kcal (708 kJ)
Calories from fat	97.33 Kcal
		% Daily Value*
Total Fat	10.81g	43%
Cholesterol	39.77mg	34%
Sodium	168.7mg	18%
Potassium	46.45mg	3%
Total Carbs	4.19g	4%
Sugars	0.8g	8%
Dietary Fiber	0.54g	6%
Protein	12.61g	65%
Vitamin C	0.8mg	3%
Vitamin A	0.1mg	5%
Iron	1.9mg	28%
Calcium	21.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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