Name: Braised Veal Shanks with Bacon-Parmesan Crumbs
Yield: Serves 8
Ingredients: 2 3-3 1/2 pound veal shanks; Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 6 ounces thick-cut bacon, finely chopped, divided; 12 whole cloves; 2 medium onions, peeled, quartered; 2 heads garlic, halved lengthwise; 1/2 bunch rosemary; 1/2 bunch thyme; 1/2 bunch sage, plus 2 tablespoons leaves; 4 bay leaves; 1 cup dry white wine; 1 28-ounce can whole peeled tomatoes; 6 cups low-sodium chicken broth; 1 tablespoon olive oil; 1 1/2 cups coarse fresh breadcrumbs; 1/3 cup finely grated Parmesan; You'll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There's no need to have them trimmed; the meat will shrink on the bones as it braises.

Braised Veal Shanks with Bacon-Parmesan CrumbsChristopher Testani

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

Recipe notes

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