Braised Veal Shanks with Bacon-Parmesan Crumbs

• Meat

  • 6 oz Bacon, thick cut
  • 6 lb Veal shanks

• Produce

  • 4 Bay leaves
  • 2 heads Garlic
  • 12 Garlic cloves, whole
  • 2 Onions, medium
  • 1/2 bunch Rosemary
  • 1/2 bunch Sage
  • 1/2 bunch Thyme
  • 1 28-oz. can Tomatoes, whole

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Breadcrumbs, coarse fresh

• Dairy

  • 1/3 cup Parmesan

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on bonappetit.com

Ingredients

• 2 3–3½-lb. veal shanks
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 ounces thick-cut bacon, finely chopped, divided
• 12 whole garlic cloves
• 2 medium onions, peeled, quartered
• 2 heads garlic, halved lengthwise
• ½ bunch rosemary
• ½ bunch thyme
• ½ bunch sage, plus 2 Tbsp. leaves
• 4 bay leaves
• 1 cup dry white wine
• 1 28-oz. can whole peeled tomatoes
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1½ cups coarse fresh breadcrumbs
• ⅓ cup finely grated Parmesan
• You’ll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There’s no need to have them trimmed; the meat will shrink on the bones as it braises.