Veal shanks with cranberries

Preparation

1. Preheat oven to 180°C (350°F).
2. In a large saucepan over high heat, brown the shanks in half the butter (30 ml/2 tbsp.). Season with salt and pepper. Set aside on a plate.
3. In the same saucepan, soften the vegetables in the remaining butter. Season with salt and pepper. Sprinkle with flour, add mustard and cook for 1 minute while stirring. Deglaze with wine and bring to a boil. Add the veal stock and return the meat to the pan. Add rosemary, orange pieces and cranberries. Bring to a boil.
4. Cover and cook in oven for 2 hours. Remove cover and continue cooking for 1 hour, or until meat falls off the bone easily, turning the shanks a few times.
5. Place potatoes and garlic cloves in a saucepan. Cover with cold water. Season with salt. Bring to a boil and cook until vegetables are done. Drain and return to the pan.
6. Using a potato masher, coarsely puree the potatoes and garlic. Season with salt and pepper, add maple syrup and nutmeg and mix well.