Ingredients:
1 Rose Veal Hind Shank 2.5kg
4 small carrots peeled & chopped 1 tsp Fennel Seeds
2 medium sticks Celery
2 large onions peeled and quartered
4 cloves fresh Garlic peeled
4 Dried or 2 fresh Bay Leaves

Handful of dried Muscatel Raisins
2 Tbsp Olive oil
½ Cup Marsala cooking wine (the drinking quality is too delicate)
500mls warm water
Salt and pepper
1 Tbsp Flour
Preparation:
Preheat the oven to 150°C & bring meat to room temp.
Salt the Shank liberally then dust it with freshly ground pepper, flour. Shake off whatever doesn't stick then sprinkle over the Fennel seeds. The flour will help to form a crust & thicken the pan juices without risk of lumps.

Toss the vegetables, Garlic and Bay into a large oven dish with deep sides. Place the shank on top of the veges and then add the wine & water. Toss in the Muscatels. The liquid will help to keep the Veal moist as it roasts so keep an eye on it during cooking. Pour the Olive Oil over the meat.
Cover the pan tightly with lid or foil tent and pop it in the oven
Check on the roast turning the meat every hour and add a little water or stock if it looks a little low, but it will probably be just fine. After 4 hours remove the foil to allow the meat to brown and caramelize.

The shank will take about 5-6 hours to begin to fall off the bone. This is when it's done. Just like a large lamb shank. You should be able to pull the large bone from the meat easily when done.

Remove the shank to a wooden board to rest and make a gravy with the pan juices. Set the Veges aside – discarding the Bay Leaves.
You can remove the bone to carve the meat if you wish. Then serve slices of meat with the rendered veges, Muscatels and a little gravy.

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