Santceloni Veal Shank

We had this a few years ago at Santi Santamaria's Santceloni in Madrid. I only recalled it a couple nights ago when I made a simpler recipe from the River Cafe using a whole veal shank. Serve with Robuchon mash.

1 suckling veal shank (about 1.5 kg)

2 onions

2 carrots

2 sprigs of thyme

1 head of garlic

250 ml white wine

3 liters veal stock (preferably home-made)

3 tblsp EVOO

1/2 calf's foot

100 gr butter

S&P

1. tie up the shank, season with S&P, 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 reduced, add 2 liters veal stock
4. cover the casserole and place in an 80 c oven for 7-8 hours, checking occasionally that the liquid has not evaporated
5. while the shank is cooking, slice and brown the calf's foot in the oven; reduce 1 liter of veal stock with the foot; add some thyme (the reduction should be very thick since it will be used to glaze the meat)
6. once the shank is tender, it is done
7. remove the shank from its cooking juice, pat dry and brown in butter and oil
8. place into a 220 c oven so that its color deepens and it becomes crispier; remove the string
9. glaze the shank with the veal stock reduction and return to the oven
10. repeat this process until the shank is nicely glazed
11. strain the cooking liquid from the shank, reduce to the desired consistency, whisk in a little butter and season