Braised Veal Shanks Recipe

Name: Braised Veal Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Put oven rack in middle position and preheat oven to 350u00b0F.
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
Stir together parsley, grated zests, and garlic and sprinkle over shanks.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Braised Veal Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal Shanks

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