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 di farina semplice

• 3 1/2 teaspoons salt

• 1 1/4 teaspoons black pepper

• 6 tablespoons extra-virgin olive oil

• 1 large onion, chopped (325g )

• 4 grandi spicchi d'aglio, finemente tritati

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

• 2 foglie di alloro turche o 1 californiana

• 240ml vino bianco secco

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

• 240ml di acqua

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

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

• 1/4 di tazza di prezzemolo fresco tritato finemente

• 1 cucchiaino di scorza di limone fresca finemente grattugiata

• 1 cucchiaino di scorza d'arancia fresca grattugiata finemente

• 1 spicchio d'aglio grande, tritato

How to make Braised Veal Shanks

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 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.

Avvertenza

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