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1
Preheat the oven to 400F.
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2
On a cutting board, use the side of your chefs knife to smash together the chopped garlic and the rosemary to make a coarse paste.
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3
Cut several deep holes in the veal shanks with a paring knifereally stab them!
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4
Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
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5
Season the shanks generously with salt.
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6
Coat a large saute pan with olive oil and bring to high heat.
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7
Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes.
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8
Dont skimp on this stepthis is where the big, rich, brown flavors start to develop, so take your time!
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9
While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and puree to a coarse paste; reserve.
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10
When the shanks are very brown, transfer them to a roasting pan.
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11
Ditch the fat, add a bit of fresh olive oil, and add the pureed veggies and apples to the saute pan.
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12
Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes.
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13
Again, dont skimp hereyou want the veggies to form a crust on the bottom of the pan.
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14
This is where more of that lovely brown flavor develops, so take your time.
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15
Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
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16
Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes.
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17
Then transfer everything to the roasting pan with the shanks.
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18
Add about 1/2 cup water to the saute pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
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19
Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy.
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20
Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
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21
Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much.
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22
If the shanks brown too much during the cooking time, tent the pan with aluminum foil.
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23
When the shanks are done they should be incredibly tender and flavorful.
