Wine-Braised Veal Shanks

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2 tablespoons vegetable oil

Six 1-pound veal shanks, tied

Salt and freshly ground pepper

3 ounces finely chopped bacon

1 tablespoon unsalted butter

1 cup chopped onion

1/3 cup chopped carrot

1/3 cup chopped celery

1/4 cup sliced shallots

2 large garlic cloves, minced

2 tablespoons all-purpose flour

2 cups dry white wine

3 1/2 cups chicken stock or canned low-sodium broth

3 bay leaves

2 thyme sprigs

1 sage sprig

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