2 veal shanks
3 carrots, roughly chopped
3 celery stalks, roughly chopped
3-4 medium brown onions, quartered
1 head fennel, roughly chopped
2 Tb coriander seed, whole
2 bay leaves
1/2 Tb black pepper, ground
1/2 bottle dry white wine
1/4 cup honey
2 Tb salt
Oil and butter

Add equal portions of oil and butter to a skillet. Brown off the veal shanks and set aside. Sauté onions and fennel until softened, then add in carrots and celery and cook for another 10 min. Add in the spices, sauté for another 5 min. Add white wine and let reduce by half. Add in honey and salt, mix well, and then put all into a slow cooker and cook for 12-16 hours. Strain through a sieve covered with a cheese cloth into a bowl and let cool, retaining the meat and bones. Once the liquid is cool, remove the fat from the surface and refrigerate or freeze the veal stock. Remove any remaining meat from the bones, removing tendons and cartilage, and keep for further use (or freeze). I think the meat would go particularly well in a mushroom tomato sauce with pasta, using some of the stock for the sauce.