Provencal Osso Buco with Capers and Anchovies

Ingredients

• 4 pieces veal shanks (osso buco cut)
• 0.5 cup all-purpose flour
• 3 tablespoons extra virgin olive oil
• 1 tablespoon anchovy paste
• 3 tablespoons non-pareil capers, drained
• 1 cup dry white wine (like Sauvignon Blanc)
• 2 cups chicken or veal stock
• 2 large shallots, finely minced
• 4 cloves garlic cloves, minced
• 1 cup canned crushed tomatoes
• 4 sprigs fresh thyme sprigs
• 1 teaspoon lemon zest(optional)

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Pat the veal shanks dry with paper towels and season lightly with salt and pepper.

2. 2

   Dredge the shanks in flour, shaking off any excess. In a large Dutch oven, heat the olive oil over medium-high heat and brown the meat thoroughly on all sides.

3. 3

   Remove the meat from the pot and set aside. Lower the heat to medium and add the minced shallots, cooking until translucent.

4. 4

   Stir in the garlic, anchovy paste, and capers, cooking for 2 minutes until the anchovy paste dissolves into the oil.

5. 5

   Deglaze the pot with the white wine, scraping the bottom to release the browned bits, and simmer until the liquid is reduced by half.

6. 6

   Add the crushed tomatoes, stock, and thyme sprigs. Return the veal shanks to the pot, ensuring they are partially submerged.

7. 7

   Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours until the meat is fork-tender and falling off the bone.

8. 8

   Remove the thyme stems and skim any excess fat from the surface. Garnish with lemon zest before serving over polenta or crusty bread.