YumYum Divas YumYum Recipes: Braised Veal Shanks, contributed by TwinLakesChef

Recipe Title: Braised Veal Shanks

Contributed by: TwinLakesChef

Additional Credits for Recipe
Gourmet
Quick Kitchen
October 2005

Note from the Diva
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.

List of Ingredients
For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 1 3/4 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

For gremolata
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

Preparation
Make shanks:
Put 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.
Make gremolata:
Stir together parsley, grated zests, and garlic and sprinkle over 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.


Eggplant and Veal Pastitsio
• 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 6 cups chopped braised veal shanks with sauce, reheated to warm
• 3 cups short tubular pasta (about 10 oz) such as cellentani
• 3 cups whole milk
• 1 large garlic clove, smashed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 7 oz crumbled feta (1 1/2 cups)
• 3 large eggs, lightly beaten


Roast eggplant:
Put oven rack in middle position and preheat oven to 425°F.
Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.
Cook pasta and make béchamel while eggplant bakes:
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Number of Servings: 4-8

Cookbook Category
Veal

General Cooking/Prep Method
Braise

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

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