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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Braised Veal Shanks
Braised Veal Shanks
(Stinco di Vitello Brasato)
For the Shanks:
8 (12 to 14-oz) meaty cross-cut veal shanks (also known as osso buco; each about 1 and 3/4 inches thick)
3/4 cup all-purpose flour
3 and 1/2 teaspoons salt
1 and 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California bay leaf
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4 by 1-inch) strips fresh lemon zest
2 (4 by 1-inch) strips fresh orange zest

For the Gremolata:
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced
Prepare the Shanks:
Put oven rack in middle position and preheat oven to 350F.

Pat shanks dry.

Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

While olive oil heats, dredge 4 shanks in flour mixture, shaking off excess.

Brown shanks in olive oil on all sides, turning with tongs, about 8 to 10 minutes.

Transfer to a large (17 by 12 by 2-inch) roasting pan.

Add 2 tablespoons olive oil to skillet and repeat with remaining 4 shanks.

Discard remaining flour mixture.

Add remaining 2 tablespoons olive oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes.

Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes.

Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks.

Tightly cover pan with foil and braise in oven 1 hour.

Turn shanks over, cover, and continue to braise until meat is very tender, about 1 and 1/2 hours more.

Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter.

Discard bay leaves.

Prepare the Gremolata:
Stir together parsley, grated zests, and garlic and sprinkle over shanks. Makes 4 to 8 servings.
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