Osso Bucco-Style Veal Shank with Gnocchi

Cut the shanks just before the joints, and remove the nerves from the surface. Scrape the bones, being careful not to detach the meat too much. Cut in two to obtain 4 pieces for the osso bucco.

Make a bouquet garni from the parsley stems, thyme and bay leaf.

Peel, wash, and drain all the vegetables.

Wash the orange and remove the peel.

Dice the carrot, celery, and onion into a mirepoix.

Remove the stems from the tomatoes, and quarter.

Heat some oil in a cast iron pot. Season the veal shanks with fleur de sel, and sear on all sides until golden brown. Remove from the pot, and place on a rack.

Put the vegetable mirepoix and the crushed cloves of garlic in the pot. Sweat until lightly browned, add the tomato puree, and sweat once more. Deglaze with the white wine, and reduce until dry.

Put the knuckles back into the pot, moisten with boiling veal stock, bring to a boil and skim. Add the bouquet garni, the peppercorns, and the orange peel. Cover the pot and braise for 6 hours in a 230°F (110°C) oven. Turn the osso bucco frequently while it cooks.