Ingredients:
1 whole veal shank
1 stalk of celery, cut in half
1 onion, peeled and cut in half
1 carrot, peeled and cut in half
2 tomatoes, seeds removed
tt salt and pepper
2 pts veal stock, boiling
1 pt boiling water
4 ½ cups dry sherry

Method:
For the Poaching:
Preheat oven to 325 degrees. Place the veal shank in a deep cast-iron pan, “Casserole or Cocotte.” Add the carrot, onion, celery, tomato, salt, and pepper around the meat. Pour over the boiling veal stock and add the boiling water if needed to completely cover meat. Cover with a lid. Place the casserole in a medium-hot oven, cooking for 2 hours. Turn the shank after 1 hour.

For the Roasting:
After 2 hours, remove the shank from the cooking juices and place in a deep roasting pan. Pass the cooking juice through a fine strainer or chinois into a saucepan. Reduce the juice by half. In another pan, pour 4 ½ cups of dry sherry and reduce liquid until dry. Add the cooking juice, and pour combined sauce over the veal in the roasting pan. Place the pan in a 400-degree oven and cook for an additional 30 to 40 minutes. Baste every 5 minutes until meat is nicely glazed and pulling away from the bone. The juices should be a syrup consistency. Serve the shank standing upright on a serving dish with vegetable and mashed potatoes.