Recipe

Braised Veal Shanks With Apricot Orange And Fennel Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago When this dish emerges from the oven, fragrant with citrus, browned meat and caramelized fennel, you won't be able to keep your guests away from the table. A Good Appetite: Tradition Remade for New Year in The New York Times: Published: September 24, 2008 ... More Prep:15m Cook:135m Servings:12	Mystic_rive
	vealshanks oil onions carrots celery garlic fennel tomato wine broth orange anchovy herbs apricots

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Ingredients

12 veal shanks (osso buco), about 1 1/2 inches thick

Kosher salt and freshly ground black pepper

4 to 5 tablespoons extra virgin olive oil

4 large red onions, diced

4 carrots, diced

3 ribs celery, diced

3 garlic cloves, minced

1 fennel bulb, diced, fronds chopped

2 tablespoons tomato paste

1 cup dry white wine

1 quart chicken broth

1/2 cup freshly squeezed orange juice

6 anchovy fillets (optional)

2 tablespoons chopped fresh sage

1 tablespoon thyme leaves

1 bay leaf

2/3 cup dried apricots, sliced

Kasha pilaf, for serving (optional).

Directions

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.

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Comments

mmmmgood 1 year, 2 months ago said:
This sounds delicious. I love osso buco so I should love this. 5

chefelaine 1 year, 2 months ago said:
Lovely recipe! Thanks, and high five! :+D

lor 1 year, 2 months ago said:
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!

lanacountry 1 year ago said:
Beautiful recipe my Jm!! 55555..

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