Veal Shanks With Carrots And Coriander

• 2 tablespoons olive oil
• 4 veal shanks, about 1 1/2 pounds each
• 1 large leek, rinsed, thinly sliced
• 6 cherry tomatoes
• 1 teaspoon fresh ginger
• 2 cloves garlic, peeled and smashed
• 1 teaspoon fresh thyme
• 4 sprigs parsley
• 4 sprigs coriander
• 1 tablespoon coriander seeds, cracked
• 1/4 teaspoon dried chili pepper flakes
• 1/4 inch cinnamon stick
• 1 cup white wine
• 1 quart chicken broth (homemade or low-sodium canned)
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 8 small carrots, peeled, sliced paper thin
• 1/2 cup coriander leaves, minced
• 1/4 cup minced chives

1. Heat the olive oil in a heavy-bottom pot over medium-high heat.
2. Sear the veal shanks about 3 to 5 minutes on each side.
3. Remove any burnt pieces of meat or fat and discard.
4. Add remaining ingredients except for the sliced carrots, minced coriander and chives.
5. Bring the broth to a boil.
6. Lower heat and simmer until the meat is tender and pulls away from the bone, about 1 1/2 to 2 hours.
7. Turn the shanks over after 45 minutes.
8. Take the veal out of the pot and place it in a shallow serving bowl.
9. Strain the cooking liquid through a sieve lined with cheesecloth and pour it into a saucepan.
10. Season to taste.
11. Bring to a boil, lower the heat and simmer until it reduces to 2 cups, about 15 minutes.
12. Add the sliced carrots and simmer over medium heat until tender, about 3 to 5 minutes.
13. Pour the sauce over the veal and garnish with coriander leaves and minced chives.

olive oil, veal shanks, tomatoes, fresh ginger, garlic, thyme, parsley, coriander, coriander seeds, dried chili pepper, cinnamon, white wine, chicken broth, salt, fresh ground pepper, carrots, coriander leaves, chives

Taken from cooking.nytimes.com/recipes/9460 (may not work)