Amber Veal Shanks

• 2 tablespoons butter or vegetable oil
• 3 cups very thinly sliced onions
• 1 cup thinly sliced carrots
• 2 cups very thinly sliced fennel
• 4 large cloves garlic
• 6 pieces veal shank, cut 2 inches thick, 10 to 12 ounces each
• 1/2 cup amber beer or pale ale
• 2 bay leaves
• 6 whole cloves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

1. Heat the butter or oil in a heavy casserole large enough to hold the meat snugly.
2. Add the onions, carrots and fennel, cover and cook over medium-low heat until the vegetables are tender, about 15 minutes.
3. Add the garlic and continue to cook, stirring from time to time, until the vegetables are golden, about 15 minutes longer.
4. Remove the vegetables from the casserole and reserve them.
5. Pat the veal shanks dry, then brown them in the casserole over medium heat.
6. You may not be able to do all at once.
7. Set them aside.
8. Stir the beer into the casserole and bring it to a simmer, scraping the bottom of the pan.
9. Add the bay leaves and cloves and return the vegetables to the casserole.
10. Add the veal shanks, then place a piece of wax paper into the casserole, directly on top of the meat.
11. Bring to a simmer, cover and cook over low heat about two hours, turning the meat once or twice during the cooking.
12. The veal should be very tender.
13. Remove the wax paper and discard it.
14. Remove the veal from the casserole and set it aside, covered.
15. Stir the vinegar and mustard into the casserole and reheat the sauce.
16. Season to taste with salt and pepper.
17. Serve the veal at once, with the sauce, or, if desired, return the veal to the casserole and set it aside.
18. Reheat it just before serving.
19. Sprinkle with parsley.

butter, very, carrots, very, garlic, veal shank, amber, bay leaves, cloves, balsamic vinegar, mustard, salt, parsley

Taken from cooking.nytimes.com/recipes/10442 (may not work)