1 onion, chopped

5 carrots, peeled and cut into 1/2-inch (1-cm) slices

1/4 cup (60 ml) olive oil

Flour

6 slices veal shank, about 2 inches (5 cm) thick

1/2 cup (125 ml) Marsala wine (or sherry or Pineau des Charentes)

1 cup (250 ml) chicken broth

1/2 cup (125 ml) orange juice

1/4 cup (60 ml) prunes, pitted and halved

2 tablespoons (30 ml) honey

3 sprigs fresh thyme

3 slices fresh ginger, peeled

Salt and pepper

With the rack in the middle position, preheat the oven to 170°C (325°F).

In a Dutch oven over medium heat, soften the onion and carrots in 30 ml (2 tablespoons) oil for about 5 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Generously dredge the veal in flour. Season with salt and pepper.

In the same Dutch oven, brown the meat on both sides in the remaining oil. Deglaze with the wine. Add the remaining ingredients and bring to a boil. Return the onion and carrots to the Dutch oven. Cover, transfer to the oven and bake for about 90 minutes. Uncover. Flip the veal pieces and continue cooking, basting frequently, until the meat is fork-tender, about 45 minutes. Adjust the seasoning.

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