glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
1 Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. 2  Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half. 3  7. 4  Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. 2  Return the veal shanks to the pan and bring to a boil over high heat. 3  Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones. 4  8.