UPDATE: Ok, here goes with the bandwidth-chewing pictures.
What's with using the diddly French-cook's word miripoix? It's just onions, carrots and celery. A good strong German word like gemüse could drive over it like a Mk. V Panzer in Normandy - except you don't want all the radishes, turnips, and cabbage that goes along for that particular ride.
What you do want is a ratio of 1:2 - I think...anyhow you want a pile of onions, and another pile of carrots and celery that should equal the onion-pile.
Then you salt and pepper the veal-shanks, and drag 'em through some flour.

The pot you're using has to go in the oven, so plastic or wooden handles obviously are out. The one we have is a 5-ply layered, 18/10 stainless-steel that distributes the heat nicely without any hotspots. Just remember when you take it out of the oven that it's damn freakin' hot.
Fire it up and pour in enough oil to braise the meat. It's supposed to be just vegetable oil, but all we had on hand was some fairly decent olive-oil from Costco so I used that.

Brown the meat on each side and the edges to seal-in the juices for later, and then pull them out and dump in the onions-carrots-celery - I included some garlic when it had cooked down and "melted" the onions, because dammit it's Italian and it has to have garlic.
Adding the onions allows you to de-glaze the pot and absorb up all the sticky tasty meat residue - the "fond" - and instructions actually call for cleaning out the pot and starting with fresh oil, but to me that's just a waste of time and effort so I shorten that step.

After that cooks down a while I add-in the tomatoes - these are diced and the recipe calls for crushed, but I figure it's gonna cook-down anyhow and I like my sauce a bit chunky. Also I couldn't find the chicken stock so I just used the whole can of chopped tomatoes, liquid and all - it's going to be saucy enough. Also a half-bottle of "dry red wine."

The recipe calls for a whole one but I usually make too much liquid-goop with the large amount of onions-carrots-celery, and I want less so I add less. Here it's an unfinished bottle of Cabernet I had open. Never use "cooking wine" because God-knows what's in that crap - if you wouldn't drink it you sure as hell don't ever want to put it in your damn food!

And finally the zest - a couple skin-slices of lemon chopped up add a tangy bit of flavor. This is when you also throw in chopped Thyme, Sage, and Oregano - but since I didn't have fresh herbs either, I used some dried Herbs De Provence we had on the shelf - whatever, it's still gonna be good.

Stick that sucker in the oven for two and a half hours at 325° - and remember to use some potholders when you mess with that bastard pot, like if you go to scoop it out on the stove-top afterwards don't grab the handle bare handed. Ouch!
So enjoy, mangiare!










It doesn't do nothing, it just sits there while the flywheel spins around it. On the flywheel however are some magnets, and as the flywheel spins wickedly around the wound-up stator it excites the coils on the stator which delivers the throbbing electrical juice. Whoa! 
It helps to have a buddy with the properly threaded flywheel-puller device, and air-compressor and an impact wrench to remove the flywheel. The bolts that hold the stator plate also have to come off too, and then the stator itself - unfortunately the stator was held in place with evil, soft, and groty-headed Phillips screws - but we managed to get them off without damaging the tender heads. 

Does it work? It was time to re-install the tank, shrouds, and seat and see if it ran. Yes indeedy, Mike can wheelie. Whether that solves the overheating problem - most likely yes, but we won't know until an extended ride takes place which should be soon if the weather cooperates and we get some rain. This bike with its long wheelbase and generous power output is outstanding in the mud and muck. 



