Veal shank with creamy potato and vegetables

Beef shanks 4kg | Assorted vegetables (turning) 1kg|Veal glaze 100ml|Potatoes 1kg|Shallots 9u|Pedro Ximénez 150ml|Olive oil 40ml|Butter 150g|Cream 100ml|Salt 10g|Sugar 15g|Pepper Eq

Place the jug in a vacuum bag with some oil and seasoned
Steam bake at 75ºC for 48h
Reserve
The day before serving, place in the oven for 16 hours
Remove from the bag the next morning and reserve the juices
Mix the juices with the veal glaze and paint the jar
Bake at 70ºC until serving, 8 hours
Reduce the sauce
Paint every half hour with the sauce
Turning the vegetables and sautéing
Prepare a creamy mashed potato
Fry the shallots with a little butter in a sauté and caramelize with Pedro Ximénez and a little sugar
Carve and plate