Braised Veal Shanks

Name: Braised Veal Shanks
Yield: 4 servings
Ingredients: 1 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick); 1 3/4 cup all-purpose flour; 1 3 1/2 teaspoons salt; 1 1 1/4 teaspoons black pepper; 1 6 tablespoons extra-virgin olive oil; 1 1 large onion, chopped (2 cups); 1 4 large garlic cloves, finely chopped; 1 5 anchovy fillets, rinsed, patted dry, and finely chopped; 1 2 Turkish bay leaves or 1 California; 1 1 cup dry white wine; 1 1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped; 1 1 cup water; 1 2 (4- by 1-inch) strips fresh lemon zest; 1 2 (4- by 1-inch) strips fresh orange zest; 1 1/4 cup finely chopped fresh flat-leaf parsley; 1 1 teaspoon finely grated fresh lemon zest; 1 1 teaspoon finely grated fresh orange zest; 1 1 large garlic clove; 1 minced

From the kitchen of Carly

Veal shanks braised low and slow until the meat falls off the bone, enriched with wine, anchovies, and garlic. This is the kind of dish that demands a good crusty bread and your full attention at the table.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
13/4 cup all-purpose flour
13 1/2 teaspoons salt
11 1/4 teaspoons black pepper
16 tablespoons extra-virgin olive oil
11 large onion, chopped (2 cups)
14 large garlic cloves, finely chopped
15 anchovy fillets, rinsed, patted dry, and finely chopped
12 Turkish bay leaves or 1 California
11 cup dry white wine
11 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
11 cup water
12 (4- by 1-inch) strips fresh lemon zest
12 (4- by 1-inch) strips fresh orange zest
11/4 cup finely chopped fresh flat-leaf parsley
11 teaspoon finely grated fresh lemon zest
11 teaspoon finely grated fresh orange zest
11 large garlic clove
1minced

Instructions

Put oven rack in middle position and preheat oven to 350°F.
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 teaspoon salt, and remaining 1/4 teaspoon 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.