Trim veal shank and brown in oil for 10 mins.
Place shanks in a heavy pot and cover with cold water.
Cook uncovered for 30 mins. Cover and put in med. Add remaining vegetables along with sherry and wine and cook until vegetables are done. On a platter, place vegetables around veal and top with broth. Garnish with cloves and serve with cornichons, Dijon mustard and horseradish condiments.