Stinco di Vitello allo Spiedo

We love veal shanks in Lombardy, although traditionally they would be cooked in the oven not on the spit. We do cook pork shanks on the spiedo, and I’ve discovered that veal works just as well. Of course, you could serve soft polenta with this, but some good crusty bread would also work – and leftovers are great the next day cold in spanino (bread roll).