1.   Add a few veal shanks at a time and coat well with flour, shaking off any excess.

2.   Return the veal shanks to the pot and add enough of the stock to cover.

3.   Arrange the veal shanks over the vegetables.

4.   As you may have noticed, this soup contains no pork chops or veal shanks, so division is not a consideration.

5.   Because of the time it takes to cook veal shanks in this classic Italian preparation, I rarely make it at home.

6.   Before he was old enough to drive, young Sam was adept at roasting veal shanks and baking pizzas.

7.   Add the veal shanks and sear them on all sides until golden brown, turning from time to time.

8.   Dredge the veal shanks in the flour and shake off any excess.

9.   He cooks veal shank with vegetables and seasonings in the bags and occasionally capons and lamb shanks.

10.   He cools the veal shank overnight and then puts it on a rotisserie for a crisp crust.