This week, Michigan veal was available. I bought a shank that had been sliced with the bone in, and I further cut it into small pieces. I browned it, added vegetables, herbs and a piece of orange rind, simmered, overnight aged it, and then baked it for dinner. The orange rind adds something essential. My friend Michelle showed me how to make this in her kitchen in Provence.
The marrow from inside the bones was really delicious. What fun!