Meyer Lemon-Briased Veal Shanks

1. 1

   Preheat an oven to 325u00b0F.

2. 2

   Season the veal shanks with salt and pepper. In an oval cocotte or Dutch oven over medium-high heat, warm the 2 Tbs. olive oil until almost smoking. Working in batches, brown the veal shanks on both sides, 8 to 10 minutes per batch, adding more olive oil to the pot as needed.

3. 3

   Return all the shanks to the pot and add the braising base and pearl onions. Cover the pot with a piece of aluminum foil, then cover with the lid. Transfer to the oven and bake until the shanks are fork-tender, 2 to 2 1/2 hours.

4. 4

   Skim the fat off the sauce. Serve the shanks and sauce with noodles or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.