Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the shanks for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot.
To braise in the oven
Fry the diced bacon, add the onion and garlic, sauté briefly, add the celeriac and cook briefly. Add the thyme, bay leaf and juniper, pour in the Vermouth, reduce almost completely. Add the kale, stock, sugar and salt, mix. Return the veal shanks to the pot, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up.
Mix the kale, lemon zest, garlic and salt, spread over the shanks, cook for a further 15 mins.
Simmer the salsify and potatoes in salted water for approx. 30 mins. until soft, drain and then puree. Heat the cream in a small pan, add to the puree along with the butter, season.