Braised Veal Shank With Honey, Artichokes And Swiss Chard

• 1/4 cup canola oil, plus 2 tablespoons
• 6 pounds veal bones
• 1/4 cup tomato paste
• 2 carrots, chopped
• 1 leek, chopped
• 1 onion, chopped
• 2 whole bulbs garlic, halved crosswise
• 1 whole onion, halved
• 6 quarts cold water
• 3 ripe tomatoes
• 5 sprigs fresh thyme
• 5 fresh bay leaves
• 3 large sprigs fresh flat-leaf parsley
• 1 4- to 5-pound whole veal shank
• Fleur de sel and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 4 cups veal stock (recipe below)
• 1 cup honey, preferably acacia
• 12 cups water
• 6 tablespoons strained fresh lemon juice
• 2 tablespoons all-purpose flour
• 16 baby artichokes (about 2 1/2 pounds total)
• 1 bunch green Swiss chard
• 1/4 cup room-temperature unsalted butter, plus 2 tablespoons
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 cloves garlic, minced
• 1 cup veal stock (recipe below)

1. Preheat the oven to 450F.
2. Pour 1/4 cup oil into a heavy large roasting pan; place the pan in the oven until the oil and pan are very hot, about 3 minutes.
3. Add the veal bones to the pan; turn to coat with the oil.
4. Return the pan to the oven and roast until the bones are a rich dark brown color, turning the bones occasionally, about 1 hour.
5. Stir in the tomato paste to coat the bones.
6. Add the carrots, leek, chopped onion and garlic.
7. Stir to mix well.
8. Return the pan to the oven and roast until the vegetables are a rich brown color, about 30 minutes.
9. Meanwhile, line a heavy medium saute pan with foil.
10. Heat the remaining 2 tablespoons of oil in the pan over high heat.
11. Place the onion halves, cut side down, in the pan.
12. Cook until the onions are black on the bottom, about 8 minutes, and set aside.
13. (This will lend a depth of color and flavor to the finished stock.)
14. Transfer the roasting pan to the stovetop.
15. Add the cold water, scraping up any browned bits from the bottom of the pan.
16. Add the tomatoes, thyme, bay leaves and parsley.
17. Bring to a simmer over two burners on medium-high heat.
18. Add the blackened onions.
19. Reduce the heat to medium-low and simmer for 3 to 4 hours, skimming the stock every 15 minutes to remove the fat and foam that accumulate at the top.
20. Strain the stock through a fine-meshed strainer.
21. Cool in the refrigerator and remove the fat from atop the stock once cooled.
22. Cover and refrigerate for 2 days before using.

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Taken from www.foodrepublic.com/recipes/braised-veal-shank-with-honey-artichokes-and-swiss-chard-recipe/ (may not work)