Braised Veal Shanks

Ingredients

• 2 4- by 1-inch strips fresh lemon zest
• 1 28-oz can whole tomatoes in juice
• 4 large garlic cloves
• 1 large onion
• 1 ¼ teaspoons black pepper
• 1 teaspoon fresh orange zest
• 1 cup water
• + 11 more ingredients
• • 1 teaspoon fresh lemon zest
  • ¼ cup fresh flat-leaf parsley
  • 2 4- by 1-inch strips fresh orange zest
  • 1 large garlic clove
  • 1 cup dry white wine
  • 2 Turkish bay leaves or 1 California
  • 5 anchovy fillets
  • ¾ cup all-purpose flour
  • 8 12- to 14-oz meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
  • 6 tablespoons extra-virgin olive oil
  • 3 ½ teaspoons salt

Put oven rack in middle position and preheat oven to 350°F. 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...

View full recipe at Epicurious