Instructions: Combine flour, thyme, salt and pepper to taste in large plastic food bag. Shake to mix. Add shanks in batches; shake to coat shanks lightly but evenly, then set aside. Add any leftover flour mixture to shallow roasting pan, baking dish or casserole just large enough to hold shanks in single layer.

Cook bacon in 12-inch nonstick skillet over medium-high heat until crispy, about 5 minutes. Transfer to paper towels to blot. When cool enough to handle, crumble bacon. Pour off bacon fat. Add 1 tablespoon oil to same pan. Heat over medium-high heat. When hot, brown veal shanks without crowding them (in 2 batches if necessary) on both sides, about 6 minutes total. Transfer shanks to prepared roasting pan.

Add remaining oil to pan. Cook onions, garlic and leek until onions are soft, stirring often, about 4 minutes. Remove from heat; stir in 1 package frozen small onions and crumbled bacon. Spoon onion mixture over and in between shanks.

Add chicken and beef broth and wine to same pan, stirring to release any bits that may have stuck to pan; bring to a boil and pour over shanks and onions. Bake at 375 degrees, covered (with lid or foil) for 1 3/4 hours. If too dry, add some water. Scatter remaining frozen onions over shanks. Bake, still covered, until meat is fork tender, about 45 minutes longer.

Serve immediately, or cool at room temperature, then refrigerate at least 2 days. (Can also be frozen up to 1 month, covered airtight.) Bring to room temperature before reheating. To serve, reheat, covered, in 300 degree oven until hot, about 45 to 60 minutes. Add water if too dry. Taste and adjust seasoning.

This recipe yields 4 to 6 servings.

Do ahead tip: The veal shanks can be done ahead and frozen (thaw them overnight in the refrigerator). The veal shanks improve by being made at least two days ahead for the flavors to meld.

NOTES :

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