Servings: 4

1 veal shank, whole 1 veal shank, whole
 
2½ tbsp coarse salt 2½ tbsp coarse salt
 
15 shallots 15 shallots
 
1 tbsp olive oil 1 tbsp olive oil
 
1 sprig rosemary, fresh 1 sprig rosemary, fresh
 
3 cloves 3 cloves
 
1 cup muscat wine 1 cup muscat wine

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
1. Rub the shank with coarse salt and let it set about 1 h at room temperature.
2. Preheat the oven to 160°C/325°F.
3. Rinse the shank, pat it dry, then transfer it to a casserole dish. Coat the shallots, whole, with the oil and add them to the dish. Add the rosemary and cloves. Pour in the wine, cover, and bake about
4. 3 h to 3 h ½, until the meat falls off the bone. Serve the meat with the shallots and the cooking juices.