Braised Veal Shanks

Ingredients for Braised Veal Shanks

• 8 (12- to 400g ) meaty cross-cut veal shanks (also known as ossobuco

• each about 13/4 inches thick)

• 90g de harina común

• 3 1/2 teaspoons salt

• 1 1/4 teaspoons black pepper

• 6 cucharadas de aceite de oliva virgen extra

• 1 large onion, chopped (325g )

• 4 large garlic cloves, finely chopped

• 5 anchovy fillets, rinsed, patted dry, and finely chopped

• 2 hojas de laurel turco o 1 de California

• 240ml de vino blanco seco

• 1 (800g) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped

• 240ml de agua

• 2 (4- by 1-inch) strips fresh lemon zest

• 2 (4- by 1-inch) strips fresh orange zest

• 1/4 taza de perejil fresco de hoja plana finamente picado

• 1 cucharadita de ralladura de limón fresco finamente rallada

• 1 teaspoon finely grated fresh orange zest

• 1 diente de ajo grande, picado

Coloca la rejilla del horno en la posición media y precalienta el horno a 177°C.

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 teaspoons salt, and remaining 1/4 teaspoons 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.