Braised Veal Shank

• 1 milk-fed veal shank, about 3 ½ lb. (1.5 kg)
• 5 ½ tablespoons (80 g) butter

Season the veal shank with salt and pepper. Preferably using an oval ovenproof pot, color the veal on all sides in butter. While it is browning, cut the onion into large dice, the carrots into slices, and peel and chop the tomatoes. Add the diced onion and carrot slices and let them sauté a little. Then soften the chopped tomatoes.

Pour in the dry white wine and veal stock. Add the bouq