Braised Veal Shanks

Ingredients for Braised Veal Shanks

• 8 (12- to 400g ) meaty cross-cut veal shanks (also known as ossobuco

• each about 13/4 inches thick)

• 90g plain flour

• 3 1/2 teaspoons salt

• 1 1/4 teaspoons black pepper

• 6 tablespoons extra-virgin olive oil

• 1 large onion, chopped (325g )

• 4 large garlic cloves, finely chopped

• 5 anchovy fillets, rinsed, patted dry, and finely chopped

• 2 Turkish bay leaves or 1 California

• 240ml dry white wine

• 1 (800g) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped

• 240ml water

• 2 (4- by 1-inch) strips fresh lemon zest

• 2 (4- by 1-inch) strips fresh orange zest

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1 teaspoon finely grated fresh lemon zest

• 1 teaspoon finely grated fresh orange zest

• 1 large garlic clove, minced

How to make Braised Veal Shanks

Put oven rack in middle position and preheat oven to 177°C.

Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.

Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoons salt, and remaining 1/4 teaspoons pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.

Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.

Stir together parsley, grated zests, and garlic and sprinkle over shanks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.