Preparation time: 20 minutes
Cooking time: About 9 hours

The world of Spanish roasts or Asados isn't only about lamb. Kid, poultry and veal, like that offered by Santi Santamaria, are also part of the picture. Sant Celoni is Santi Santamaria's village. In his restaurant Santceloni, there is one dish that is never taken off the menu: the delicious veal shank, a spectacular dish that has become symbolic of the restaurant.

Preparation #1 - 8 hours

1. Tie up the shank; season with salt and pepper. Brown in an oiled oven-proof casserole.
2. Add the chopped onions, carrots, garlic cloves and thyme, and let sweat. Be careful that the onions do not burn.
3. Add the white wine, and once it has reduced, add 2 liters (8 cups) veal stock. Cover the casserole and place in an 80° C (175° F) oven for 7 or 8 hours, checking occasionally that the liquid has not evaporated. Once the shank is tender, it is done.

Preparation #2

1. Slice and brown the calf's foot in the oven.
2. Reduce 1 liter (4 cups) of veal stock with the foot. Add some thyme. The reduction should be very dense since it will be used to glaze the meat.
3. Remove the shank from its cooking juice, pat dry and brown in butter and oil. Place into a 220° C (425° F) oven so that its color deepens and it becomes crispier. Remove the string.
4. Glaze the shank with the veal stock reduction and return to the oven. Repeat this process until the shank is nicely glazed.
5. Strain the cooking liquid from the shank, reduce to the desired consistency, whisk in a little butter and season.
6. Serve with mashed potatoes.