Cooking can take between 3 and 4 hours! Preheat oven to 200 °C (gas mark 6-7). 

Cut 2 carrots into slices. 

Heat oil in a casserole that fits into the oven and brown the shanks on all sides. 

Add the carrots, thyme, rosemary, laurel and eventually some cumin, 3/4 minced shallots and 6/8 cloves of garlic. 

Add the broth (half litre), add the bouquet garni, salt and pepper; bring to boil. 

Fill the casserole halfway up, then cook gently for 2h ½ to 3h 1/2, while sprinkling regularly. 

Leave 1/2h at 200 ° C, then lower the temperature to 90 °C for the remaining time. 

On the same day (if you want to prepare it on the eve) if not later: remove the shank from the casserole and filter the juice with colanders, taking care to press with the back of a spoon (especially to get the flesh of the candied garlic). 

Replace the shank in the casserole, coat them with some honey and leave to caramelize over low heat. 

Deglaze with the two kinds of vinegar (balsamic and sherry, 2 tablespoons each). 

For the filtered sauce into the casserole, add some veal and reduce to thicken the sauce. 

Serve hot, with sauce on the side!