Spiced Wine-Braised Veal Shanks and Sweet Potato Puree | Williams Sonoma

Ingredients

• 6 veal shanks, about 3 1/2 lb. total<br>
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. vegetable oil
• 8 oz. shallots, peeled and halved<br>
• 2 Tbs. all-purpose flour
• 2 Tbs. veal demi-glace
• 1 cup port
• 1/2 cup red wine
• 2 cinnamon sticks
• 3 whole cloves
• 10 peppercorns
• 2 tsp. beef stock concentrate mixed with 1 cup water
• 3 carrots, peeled and cut into 1 1/2-inch pieces
• 3 lb. sweet potatoes, peeled and cut into 1 1/2-inch pieces
• 8 Tbs. (1 stick) unsalted butter, cut into 1/2-inch pieces
•   1 Tbs. finely chopped fresh chives