This recipe serves 4 as a main course after you set aside half of the veal shanks and sauce to make Eggplant and Veal Pastitsio . Otherwise it serves 8.
If you will be making the pastitsio, the reserved shanks will give you an extra marrowbone for each serving of braised shanks.
Recipe information
Total Time
3 1/4 hr
Yield
Makes 4 to 8 servings
Ingredients
For shanks
8
3
3
1
6
1
4
5
2
1
1
1
2
2
For gremolata
1
1
1
1
Need to make a substitution?
Preparation
Make shanks:
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 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.
Step 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.
Step 4
Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
Make gremolata:
Step 5
Stir together parsley, grated zests, and garlic and sprinkle over shanks.