Heat the stock in the wine saucepan and pour about half over the veal. Turn the heat down to very low and cover the pan and cook for 1.5 hrs, carefully turning the meat every 20 mins taking care not to damage the marrow in the bone, until the meat is coming away from the bone. if required add more stock during cooking but no more than 3-4 tbsp at a time. If when the meat is cooked the sauce is too thin remove the meat from the pan and boil rapidly to reduce and thicken the liquid.
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