b'WHAT YOU NEED TO DO:Remove the foil and cook 1 hour more, turning the meat once. Test the meat for doneness. If youre using 2-inch-thick pieces, add 10 more minutes. The sauce should be very rich and tasty. Adjust the salt to your taste. Remove the bay leaves before serving.Pour the sauce on top of each veal shank and serve with polenta on the side. (See recipe for Grandmas Polenta.)'