An easy and elegant braised meat recipe for your favorite special occasion.
Preheat oven to 350 degrees
Heat 1/4 cup of the oil in a large heavy pot with cover over medium heat.
Add leeks, carrots, celery, rosemary and sage and cook, stirring until vegetables are golden brown, about 10 minutes.
Stir in preserved lemon, tomato paste, broth, ketchup, vinegar.Remove from heat and set aside.
Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side.
Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about 2 1/2 hours. Serve with risotto or plain steamed white rice or mashed potatoes.