Veal Shank with Sage and Mustard

The popularity of osso buco means that we usually see our veal shanks cut into thick slices. Here the shank is cooked whole. I know the measurements of my Dutch oven, and I take my tape measure to the store. There my butcher saws off a piece of the bone (from the end where there is less meat) so the shank fits my Dutch oven, and this also enables me to get at the marrow inside the bone. Ask the butcher to cut the tendons free from this end of the bone too. This will allow the meat to shrink