Preheat the oven to 325 degrees F. Sprinkle the veal shanks with salt and pepper. Spread the flour on a plate, and dredge the shanks in flour, shaking off any excess. In a heavy ovenproof pot with a lid, heat vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot. Add olive oil to pot, and heat over medium heat. Add carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and tomatoes, wine, stock, thyme, sage, oregano, zest, and salt and pepper to taste, and bring to a simmer. Cover, and bake about 2 1/2 hours, until the veal is very tender. Taste for salt and pepper, and serve immediately.;
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Yield: 5 quarts
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