Braised Veal Shanks
Braised Veal Shanks is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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 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.
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.
Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter.
Discard bay leaves.
Stir together parsley, grated zests, and garlic and sprinkle over shanks.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.