Veal Shank With Sauce Gribiche

• 1 veal shank, 4 pounds
• 1 clove garlic
• 3 quarts water
• 2 cups coarsely chopped onions
• 1 cup trimmed, scraped coarsely chopped carrots
• 12 peppercorns
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 whole cloves
• 4 sprigs fresh parsley
• Sauce gribiche (see recipe)

1. Make 8 gashes in veal shank.
2. Cut garlic into 8 thin slices and insert.
3. Put shanks in kettle and add all remaining ingredients except sauce.
4. Bring to boil and cover.
5. Let simmer about 2 1/2 hours.
6. Remove shank and strain cooking liquid, discarding solids.
7. Slice meat and serve with sauce gribiche.
8. Reserve broth for future use.

veal shank, clove garlic, water, onions, carrots, peppercorns, bay leaf, thyme, cloves, parsley

Taken from cooking.nytimes.com/recipes/10154 (may not work)