Ingredients:
• 4 thick, meaty veal shanks (or beef shanks), cut crosswise with marrow intact
• 2 tablespoons all-purpose flour (for dredging)
• 2 tablespoons oil or butter
• 2 medium yellow onions, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, crushed or chopped
• 2 fresh, ripe tomatoes (peeled, seeded, and chopped pulp), or 1 (8 oz.) can tomato sauce
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 2 cups veal stock (or high-quality beef stock)
• 3- 4 strips of fresh lemon zest (colored part only)
• 3- 4strips of fresh orange zest (colored part only)
• fresh thyme sprigs and 1-2 bay leaves
• fresh basil (shredded or chiffonade)
• salt and freshly ground black pepper to taste
Directions:
• Cut the lemon and orange zests into very fine julienne strips.
• Simmer them in a small pot of water for 5 minutes, then drain to remove any harsh bitterness. Chop and set aside.
• If using fresh tomatoes, drop the tomatoes into boiling water briefly to slip off the skins. Cut them in half, squeeze out the juice and seeds, and roughly chop the remaining pulp.
• Pat the shanks thoroughly dry with paper towels so they brown properly. Season generously with salt and pepper.
• Dredge each piece lightly in flour, shaking off the excess.
• Heat the oil or butter in a large, heavy Dutch oven over medium-high heat.
• Sear the shanks until they develop a rich, deep brown crust on both sides (about 3–4 minutes per side).
• Remove the meat and set it aside.
• Turn the heat down to medium.
• Toss the chopped onions and carrots into the same pan.
• Sauté for 5 minutes until they begin to soften.
• Add the tomato paste and crushed garlic, stirring for another minute.
• Pour in the dry white wine or vermouth, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot.
• Let the wine bubble and reduce by half, about 2 minutes.
• Pour in the stock.
• Stir in the prepared tomato pulp or tomato sauce, blanched citrus zests, fresh basil, thyme, and bay leaves.
• Nest over the veal shanks back into the pot, ensuring the liquid comes roughly halfway up the sides of the meat.
• Bring the mixture to a simmer on the stovetop.
• Cover with a tight-fitting lid and place it into a preheated 325°F (160°C) oven.
• Let it braise for 1.5 to 2 hours (or up to 3 hours if using beef shanks) until the meat is perfectly tender but not completely falling off the bone.
• Carefully lift the tender shanks out onto a serving platter and tent them with foil to stay warm.
• Skim any excess fat off the surface of the remaining braising liquid.
• Turn the stovetop heat to high and boil the liquid down rapidly to concentrate the flavors and thicken it into a luxurious sauce (you want about 2 cups of liquid left). Taste and adjust salt and pepper if needed.
• Pour the rich citrus-infused sauce and vegetables over the shanks.
• Garnish with fresh chopped parsley.
