Name: Braised Veal Shanks
Cook time: 45 min
Total time: 3 1/4 hr
Yield: Makes 4 to 8 servings
Ingredients: 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick); 3/4 cup all-purpose flour; 3 1/2 teaspoons salt; 1 1/4 teaspoons black pepper; 6 tablespoons extra-virgin olive oil; 1 large onion, chopped (2 cups); 4 large garlic cloves, finely chopped; 5 anchovy fillets, rinsed, patted dry, and finely chopped; 2 Turkish bay leaves or 1 California; 1 cup dry white wine; 1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped; 1 cup water; 2 (4- by 1-inch) strips fresh lemon zest; 2 (4- by 1-inch) strips fresh orange zest; 1/4 cup finely chopped fresh flat-leaf parsley; 1 teaspoon finely grated fresh lemon zest; 1 teaspoon finely grated fresh orange zest; 1 large garlic clove, minced

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Braised Veal ShanksRomulo Yanes

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.

Cooks' notes:

· Veal shanks can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in a 425°F oven, about 40 minutes. · If making pastitsio, reserve 4 braised shanks, 4 cups of sauce, and half of gremolata. Cut meat for pastitsio into 1-inch pieces and stir into reserved sauce with gremolata. Cool, uncovered, then chill, covered.

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