Braised Veal Shanks

1. 1

   Lay veal in a single layer in a 9x13 inch baking pan.

2. 2

   Bake in a 400 degrees F oven until browned (about 35 minutes).

3. 3

   Remove pan from oven; turn veal over.

4. 4

   Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan.

5. 5

   Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).

6. 6

   With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.

7. 7

   Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid.

8. 8

   Discard residue.

9. 9

   (At this point, you may cover and refrigerate veal and pan juices separately until next day.

10. 10

    Before continuing, reheat veal, covered, in a 400 degrees F oven until warm, 15 to 20 minutes.

11. 11

    Place on a warm platter; keep warm).

12. 12

    Skim and discard fat from pan juices.

13. 13

    Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat.

14. 14

    Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes).

15. 15

    Mix cornstarch with water.

16. 16

    Stir in cornstarch mixture and return to a boil, stirring.

17. 17

    Pour gravy into a small pitcher; offer at the table to pour over meat to taste.

* Per serving · 4 servings · Values may vary.