Roasted Veal Shanks with Rosemary

Ingredients

• 2 cups cubes carrots peeled
• 1.5 cups cubes celery 
• 6 servings coarse kosher salt 
• 1 cup cooking wine dry white
• 1 tablespoon sage fresh chopped
• 2  garlic cloves crushed peeled
• 5 cups low-salt chicken broth divided ()
• 6 tablespoons olive oil divided
• 2 cups onion thinly sliced
• 6 servings parsley fresh italian chopped
• 2 tablespoons rosemary plus sprigs fresh chopped (for garnish)
• 4 pound veal shanks 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• sieve

Directions

1. Preheat oven to 475°F.
2. Sprinkle veal withcoarse salt and black pepper.
3. Heat 4tablespoons oil in heavy large ovenproofpot over medium-high heat.
4. Add veal; cookuntil dark brown, turning occasionally, 25to 30 minutes.
5. Transfer pot to oven; roastuncovered 30 minutes (veal will be darkbrown). Maintain oven temperature.
6. Meanwhile, heat 2 tablespoons oil inheavy large skillet over medium-high heat.
7. Add carrots, onion, and celery; sauté untilsoftened, about 12 minutes.
8. Add choppedrosemary, sage, and garlic; sauté 2 minutes.
9. Transfer veal to plate; pour off oil frompot.
10. Add wine, 2 cups broth, and vegetablesto pot and bring to boil. Return veal to pot(broth will not cover veal). Roast uncovereduntil meat is very tender, turning every 30minutes and adding more broth by cupfulsas needed to moisten as broth evaporates,about 1 hour 15 minutes.
11. Transfer veal tolarge plate. Set strainer over medium bowl.
12. Pour juices and vegetables from pot intostrainer, pressing on solids to extract liquid.
13. Transfer vegetables to processor; pureeuntil almost smooth. Skim fat from juices inbowl; discard fat.
14. Whisk 1 cup vegetablepuree into juices in bowl (discard remainingpuree). Season with coarse salt and blackpepper. Return puree mixture and vealto same pot. Return to oven and roast 10minutes longer, turning veal once.
15. Cut meat off bones into 1-inch-thickpieces.
16. Transfer to bowl.
17. Pour sauce over.
18. Garnish with parsley and rosemary sprigs.
19. A spicy, earthy red wine—like the
20. Bastianich 2006 Vespa Rosso (Italy, $38)—is fantastic with the rich meat.