Braised Veal Shanks With Apricot Orange And FennelFrom mystic_river1 8 years ago
- 12 veal shanks (osso buco), about 1 1/2 inches thick shopping list
- kosher salt and freshly ground black pepper shopping list
- 4 to 5 tablespoons extra virgin olive oil shopping list
- 4 large red onions, diced shopping list
- 4 carrots, diced shopping list
- 3 ribs celery, diced shopping list
- 3 garlic cloves, minced shopping list
- 1 fennel bulb, diced, fronds chopped shopping list
- 2 tablespoons tomato paste shopping list
- 1 cup dry white wine shopping list
- 1 quart chicken broth shopping list
- 1/2 cup freshly squeezed orange juice shopping list
- 6 anchovy fillets (optional) shopping list
- 2 tablespoons chopped fresh sage shopping list
- 1 tablespoon thyme leaves shopping list
- 1 bay leaf shopping list
- 2/3 cup dried apricots, sliced shopping list
- Kasha pilaf, for serving (optional). shopping list
How to make it
- Preheat oven to 325 degrees.
- Pat shanks dry with paper towels and season very liberally with salt and pepper.
- Place a large, heavy roasting pan across two stove-top burners over high heat.
- Add 4 tablespoons of oil and heat for 30 seconds.
- Add veal and sear until well browned on both sides, about 15 minutes.
- Transfer veal to a platter.
- If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper.
- Sauté over medium heat until onions are translucent and tender, 7 minutes.
- Add tomato paste and continue to sauté for 2 minutes longer.
- Pour in wine and bring to a boil, scraping up browned bits.
- Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes.
- Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds.
- Nestle meat into vegetable mixture and pour in any meat juices from platter.
- Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.
- When meat is quite tender, transfer it to a platter (on top of hot kasha if desired).
- Cover with foil to keep warm.
- Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée.
- Add purée back to pan juices.
- Add remaining apricots and bring to a simmer for 3 minutes.
- Taste and correct seasonings.
- Spoon sauce over meat, and serve garnished with more fennel fronds.
- You can make shanks up to 4 days ahead. Store in refrigerator and skim fat that rises to surface before reheating in a 300-degree oven.
The Cookmystic_river1 Bradenton, Florida
The Rating7 people
Lovely recipe! Thanks, and high five! :+Dchefelaine in Muskoka loved it
Ohhhhhhhhhhhhh... thank you sooooooo much for this AWESOME recipe. Have you already guessed that I LOVE VEAL SHANKS? You are vonderbar!!! High 5 to you JoyMarie for a real winner!lor in Toronto loved it
Beautiful recipe my Jm!! 55555..lanacountry in Macon loved it