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.

Reviews & Comments 4

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    " It was excellent "
    lanacountry ate it and said...
    Beautiful recipe my Jm!! 55555..
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    " It was excellent "
    lor ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Lovely recipe! Thanks, and high five! :+D
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  • mmmmgood 9 years ago
    This sounds delicious. I love osso buco so I should love this. 5
    Was this review helpful? Yes Flag

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