Ingredients

• 8 (12-14 oz) cross-cut veal shanks; about 1 3/4" thick (or smaller equivalent)
• for dredging:
• 3/4 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoons black pepper
• for bouquet garni:
• 1 sprig rosemary
• 2 sprigs thyme
• 2 sprigs parsley
• 2 bay leaves
• 2 big strips lemon peel
• 2 big strips orange peel
• 6 medium carrots, cut into 1/4-inch dice
• 4 celery ribs, cut into 1/4-inch dice
• 2 large onions, cut into 1/4-inch dice
• 1 tbsp anchovy paste
• 6 cloves garlic, minced
• 4 cups red wine
• 4 Tbsp Brandy
• 5 cups unsalted stock (veal, chicken)
• 1-28oz can plain whole tomatoes, drained and chopped
• for gremolata:
• 1 cup basil leaves
• 1 Tablespoon finely grated lemon zest (maybe a little orange zest too)
• 1 clove garlic, crushed
• 1 tsp olive oil
• salt & pepper
• butter for finishing sauce

Directions

• Preheat oven to 350° Tie around shanks with kitchen string. Make bouquet garni with herbs and peel.
• Dredge shanks in flour mixture. Heat oil with a little butter over moderately high heat. Brown shanks on all sides. Put into roasting pan.
• Lower heat to medium, throw a few tablespoons butter in pan and sauté onion, carrot, celery until softened and golden - 15 minutes or so. Add garlic and anchovy, salt and pepper and cook until garlic is fragrant.
• Remove vegetables to pan with meat, increase heat, deglaze pan with wine, add Brandy. Reduce by half o so (10ish minutes), add tomatoes, bouquet garni and stock, bring to boil. Pour over meat. Liquid should come at least half way up sides of meat. Cover with heavy duty aluminum foil and put in oven.
• Cook for 1 hour, turn shanks over and continue to cook until done, about 1 1/2 hours.
• Best made ahead by a day - separate out meat/veg from juices. Reheat meat/veg stovetop or in oven. Pull fat off juices and heavily reduce in pan until thickened (adjust flavor at this point - might like a tiny shot of balsamic vinegar if flat). Remove from stove, stir in butter.
• Combine gremolata ingredients and serve on top. NOTE: Just been using coarsely chopped basil and finely chopped zest.

Photos