- 12
Ingredients
- 12 SERVINGS
- 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).
Preparation
Step 1
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.
Saute over medium heat until onions are translucent and tender, 7 minutes.
Add tomato paste and continue to saute 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 puree.
Add puree 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.
Note: 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.