Braised Veal Shanks

18 ingredients
5 steps

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

Directions

  1. 1
    Put oven rack in middle position and preheat oven to 350°F.
  2. 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. 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. 4
    Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
  5. 5
    Stir together parsley, grated zests, and garlic and sprinkle over shanks.

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