Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. 10 Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Serve with sauce over shanks.
Veal shanks are a relatively inexpensive cut of meat.
If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. Be sure to have plenty of crusty bread on hand to soak up the sauce. For those who like the marrow, don't forget to spoon it out of the shanks.