Braised Veal Shanks

Braised Veal Shanks
Photo by Romulo Yanes

Ingredients

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

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

Comments

Variations on Braised Veal Shanks

  • Braised Veal Shanks
    • 4 1-lb meaty cross-cut veal shanks (osso buco), each tied
    • 3/4 teaspoon fresh rosemary
    • wild mushroom risotto
    • 1 garlic clove
    • +14 other ingredients


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