Grain-Fed Veal Shank with Muscat Wine

Preheat oven to 160°C/325°F.
Sprinkle the shank with coarse salt, and let it sit for 1 hour at room temperature. Coat the shallots with olive oil. Rinse and sponge dry the shank, then transfer it to a thick casserole dish. Add shallots, thyme and cloves.
Pour 250 ml (1 cup) of wine over the shank. Cover and bake for 3 1/2 hours or until the meat comes easily away from the bone.
Turn the shank once half-way through cooking, and add remaining wine a few minutes before the shank has finished cooking.
Just before serving, scrape the juices that have accumulated on the walls of the casserole with a wooden spoon or spatula and a little cold water. Be careful not to add too much water, for you do not want to dilute the cooking juices.
The shank can be cooked longer if necessary at a lower temperature.