Name: Braised Veal Shanks
Cook time: 45 min
Total time: 3 1/4 hr
Yield: Makes 4 to 8 servings
Ingredients: 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick); 3/4 cup all-purpose flour; 3 1/2 teaspoons salt; 1 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; 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; 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

Image may contain Food Dish Meal and Lunch

Braised Veal ShanksRomulo Yanes

This recipe serves 4 as a main course after you set aside half of the veal shanks and sauce to make Eggplant and Veal Pastitsio . Otherwise it serves 8.

If you will be making the pastitsio, the reserved shanks will give you an extra marrowbone for each serving of braised shanks.

Cooks' notes:

· Veal shanks can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in a 425°F oven, about 40 minutes. · If making pastitsio, reserve 4 braised shanks, 4 cups of sauce, and half of gremolata. Cut meat for pastitsio into 1-inch pieces and stir into reserved sauce with gremolata. Cool, uncovered, then chill, covered.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.