Braised Veal Shanks

Name: Braised Veal Shanks
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 5 fillets anchovy fillets, rinsed, patted dry, and finely chopped; 1 teaspoons black pepper; 794 grams whole tomatoes in juice, pulsed (including juice) in food processor until chopped; 237 milliliters dry white wine; 177 milliliters all-purpose flour; 59 milliliters finely chopped fresh flat-leaf parsley; 1 large garlic clove, minced; 4 larges garlic cloves, finely chopped; 1 teaspoon finely grated fresh lemon zest; 6 Tbsps extra-virgin olive oil; 473 milliliters large onion, chopped; 1 teaspoon finely grated fresh orange zest; 4 teaspoons salt; 2 Turkish bay leaves or 1 California; 340 grams meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick); 237 milliliters water

You can never have too many main course recipes, so give Braised Veal Shanks a try. This recipe makes 8 servings with 264 calories, 12g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have onion, meaty cross-cut veal shanks, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper.

Ingredients you will need

Pepper

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer to a large (17- by 12- by 2-inch) roasting pan.

Equipment you will use

Roasting Pan

Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bay Leaves

Anchovies

Garlic

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Water

Meat

Salt

Wine

Equipment you will use

Aluminum Foil

Oven

Frying Pan

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

Ingredients you will need

Bay Leaves

Sauce

Equipment you will use

Oven

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

Ingredients you will need

Parsley

Garlic

· Veal shanks can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in a 425°F oven, about 40 minutes.· If making pastitsio, reserve 4 braised shanks, 4 cups of sauce, and half of gremolata.

Ingredients you will need

Veal Shank