For 4 servings:
4 no. veal shanks
500g veal bones
500ml Freshstock Veal Stock
600ml dry white wine
1 onion, diced
1 carrot, peeled and sliced
2 celery stalks, washed and peeled
Rind and juice of 1 orange
4 no anchovies
1 no. garlic clove, crushed
1 tbsp flour
5 tbsp olive oil
Sea salt and freshly cracked black pepper