Veal shank, mashed potatoes, and green beans

We have had these veal shanks in the freezer for ages and finally decided to cook them. I whizzed up onion, carrot, celery, and garlic in the food processor to use as a flavor base.  After searing the meat John also added chicken stock and white wine as the braising liquid. He cooked the veal in a  slow oven for three hours and it came out really tender. The gravy was made out of the puréed braising vegetables. The potatoes were steamed and then mashed with low fat milk and a tablespoon of butter. The beans were cooked in a little water and olive oil. This is a pretty fancy dinner for a no-occasion night!