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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 4 |
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This recipe serves 4 as a main course after you set aside half of the veal shanks and sauce to make Eggplant and Veal Pastitsio . Otherwise it serves 8. If you will be making the pastitsio, the reserved shanks will give you an extra marrowbone for each serving of braised shanks. Ingredients:
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick) |
3/4 cup all-purpose flour |
3 1/2 teaspoons salt |
1 1/4 teaspoons black pepper |
6 tablespoons extra-virgin olive oil |
1 large onion, chopped (2 cups) |
4 large garlic cloves, finely chopped |
5 anchovy fillets, rinsed, patted dry, and finely chopped |
2 turkish bay leaves or 1 california |
1 cup dry white wine |
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped |
1 cup 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 |
Directions:
1. Make shanks: Put oven rack in middle position and preheat oven to 350°F.
2. 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.
3. 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.
4. Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
5. Make gremolata: Stir together parsley, grated zests, and garlic and sprinkle over shanks.
6. Cooks' notes: · 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. Cut meat for pastitsio into 1-inch pieces and stir into reserved sauce with gremolata. Cool, uncovered, then chill, covered.
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