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Ingredients

• 4 (10- to 12-ounce) veal shanks
• 1/2 cup white wine
• 3 tablespoons butter
• 2 teaspoons salt, divided
• 24 pearl onions, fresh or frozen, blanched (see Note, below)
• 4 garlic cloves
• 2 medium carrots, quartered
• 2 parsnips, cut into eighths
• 2 large turnips, peeled and quartered
• 2 leeks, halved and cut crosswise
• 2 celery ribs, chopped
• 1 fresh thyme sprig
• 1 fresh rosemary sprig
• 1/2 teaspoon freshly ground pepper

Description

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