This is a great recipe. I had to use the knife skills that we learned in Fundamentals class, and guess what no blue band aides. I also learned how to make a white stock from veal shank, mise en place, spices and water. It was so easy, yet wonderful. Here is my helpful hint. I had a great deal of white stock left, and I am trying to control my food cost at home. I cooled the stock down and poured it into ice cube trays and froze. Once they were solid, I emptied the ice tray into a zip lock freezer bag. I now have 28, 1 oz. portions of white stock.
My family gives this dish two thumbs up
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