BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL

Braised Veal Shanks With Apricot, Orange and Fennel image

This osso buco is a tangy, tomato-based centerpiece for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey (to welcome in a sweet new year).

Provided by Melissa Clark

Categories project, main course

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

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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, see recipe).

Steps:

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.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 4 grams, Protein 100 grams, SaturatedFat 6 grams, Sodium 1695 milligrams, Sugar 11 grams