It’s hard to believe these days, but shanks used to be one of the cheapest cuts going. Several of my butcher friends tell me stories about the days when they’d throw a few shanks to regular customers as a bit of a thank you. But these days, butchers get top dollar for each shank, and they’ve become a favourite dish on restaurant menus. In this recipe, the eggplant helps thicken the sauce to a wonderful lusciousness that brilliantly complements the soft, melting texture of the veal. I like to serve these shanks with soft, herby, cheesy polenta and a big dollop of basil pesto added just before serving.