We did some in our pressure cooker Friday night - white wine, broth, mirepoix, sun dried tomatos, bay leaf, salt and pepper ... 30 minutes and they were meltingly tender and delicious ... served with butternut squash risotto ....
Clearly, veal shanks are something you must braise. If you want to try something that is a little off the beaten path, you could try a Thai-style braise. After searing, add in some crushed garlic, minced lemon grass, coconut milk, chopped ginger, chopped bird's eye chilies, fish sauce, and some water to cover, maybe a little bit of palm sugar or light brown sugar, to add sweetness. Serve with a squeeze of lime juice. Like I said a little off the beaten path, but something to consider.
Osso buco would be the obvious answer (served with the classic Milanese saffron rissoto). Very simple, assuming they've been sawed into 2" to 3" sections. You'll need kitchen twine to go around the circumferance at the equator so as to hold the meat close to the bone (the osso part). Tomatoes, onion (or leek), carrots, stock and a bit of white wine. Braise.
The essential condiment is gremolata which is chopped parsley, garlic and finely grated lemon zest.
At Batali's "Babbo" in NYC I've seen whole presented with the marrow scooped out tableside by the server.
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The essential condiment is gremolata which is chopped parsley, garlic and finely grated lemon zest.
At Batali's "Babbo" in NYC I've seen whole presented with the marrow scooped out tableside by the server.
Some good ideas there that would work for veal as well. Of course, the classic is to slice them and make Osso Bucco!