Veal Shank braised with Garlic and Rosemary

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Veal Shank braised with Garlic and Rosemary - Tie the shank with a string before braising it. Color the vegetable mirepoix in some butter and oil. Then, color the jarret. Moisten with a little of veal fond and a little of fond blanc. Cook at 212 degrees F for 4 hours, without ebullition... Prepare some mini offal brochettes and prepare them in a pan. Presentation Place the vegetables and the shank (accompanied with the marrow bone if you like) on the serving dish. Add the minis brochettes and decorate with rosemary branches. Finally, sprinkle with the reduced braisage gravy and serve.

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