12 pcs. Veal Osso Buco, Hindshank or Foreshank, cut 1-1/2 inches thick (IMPS/NAMP 1337 or 1312)
24 ea. avocado leaves
salt, as needed
Marinate veal shanks in Mixote Sauce overnight.
Trim veal away from bone at top of each shank so that bone is separated from meat. Lay two 8 X 24 inch sheets of parchment paper on top of each other crosswise. Place shanks in center of parchment paper. Spoon equal amount of Mixote sauce over each shank, being careful not get any sauce on bones. Place 2 avocado leaves around each shank. Season shanks with salt.
Bring ends of parchment paper up to form pouch. Tie parchment paper to bones using butchers twine. Bone and twine should be sticking out of pouch.
Place veal pouches on rack in deep-sided roasting pan or steamer. Add water to just below rack. Seal pan with aluminum foil. Cook shanks in 350°F oven 2-1/2 hours or until veal is fork tender.