Bring to a boil and scrape up the cooking juices.

Add zucchini with its cooking juices to the rest of the vegetables.

"But you must have all the cooking juices from the ham too," she insists.

Pour the cooking juices into a small saucepan and reduce over high heat.

Add the wine and over high heat scrape up the cooking juices.

Add the cream to the cooking juices and mix thoroughly.

Add wine and bring it to a boil, scraping up the cooking juice.

When the shanks are done, remove them from the cooking juices.

Add the water to the cooking juices and scrape up.

Serve, one leg per person, with some of the cooking juices.