Veal Shanks With Oriental Vegetables

• 1 veal shank, about 3 pounds
• 4 cloves garlic, cut lengthwise into 3 strips
• Freshly ground pepper to taste
• 4 cups fresh or canned chicken broth
• 2 cups water
• 1/4 cup dark soy sauce
• 2 whole cloves
• 1 teaspoon anise seed
• 1 cup dry white wine
• 1 1/2 cups scallions cut into 1-inch lengths
• 5 cups coarsely chopped kale
• 1/2 head Chinese cabbage, coarsely chopped (about 5 cups)
• 12 baby carrots, peeled
• 1/2 cup chopped fresh coriander
• 1/2 pound snow peas
• 1 1/2 cups bean sprouts

1. Make small incisions around the veal shank and insert the strips of garlic.
2. Rub the shank with pepper.
3. In a large kettle, combine the veal shank, broth, water, soy sauce, cloves, anise seed and wine.
4. Bring to a boil, cover and simmer for one hour and 15 minutes, or until tender.
5. Add the scallions, kale, Chinese cabbage and carrots.
6. Cook for 15 minutes.
7. Add the coriander, snow peas and bean sprouts.
8. Cook for five minutes.
9. Taste for seasonings and serve.

veal shank, garlic, freshly ground pepper, chicken broth, water, soy sauce, cloves, anise seed, white wine, scallions, kale, head chinese cabbage, baby carrots, fresh coriander, snow peas, bean sprouts

Taken from cooking.nytimes.com/recipes/10734 (may not work)