Whole Braised Veal Shanks

• 5 cloves garlic, 2 smashed and finely chopped, 3 just smashed
• 1/4 cup finely chopped fresh rosemary
• 2 whole veal shanks
• Kosher salt
• Extra virgin olive oil
• 2 onions, coarsely chopped
• 2 carrots, coarsely chopped
• 3 celery ribs, coarsely chopped
• 2 Granny Smith apples, cored and coarsely chopped
• 1 cup tomato paste
• 2 cups dry white wine
• 2 bay leaves
• 1 thyme bundle, tied with butchers twine

1. Preheat the oven to 400F.
2. On a cutting board, use the side of your chefs knife to smash together the chopped garlic and the rosemary to make a coarse paste.
3. Cut several deep holes in the veal shanks with a paring knifereally stab them!
4. Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
5. Season the shanks generously with salt.
6. Coat a large saute pan with olive oil and bring to high heat.
7. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes.
8. Dont skimp on this stepthis is where the big, rich, brown flavors start to develop, so take your time!
9. While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and puree to a coarse paste; reserve.
10. When the shanks are very brown, transfer them to a roasting pan.
11. Ditch the fat, add a bit of fresh olive oil, and add the pureed veggies and apples to the saute pan.
12. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes.
13. Again, dont skimp hereyou want the veggies to form a crust on the bottom of the pan.
14. This is where more of that lovely brown flavor develops, so take your time.
15. Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
16. Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes.
17. Then transfer everything to the roasting pan with the shanks.
18. Add about 1/2 cup water to the saute pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
19. Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy.
20. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
21. Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much.
22. If the shanks brown too much during the cooking time, tent the pan with aluminum foil.
23. When the shanks are done they should be incredibly tender and flavorful.

garlic, fresh rosemary, veal shanks, kosher salt, extra virgin olive oil, onions, carrots, celery, apples, tomato paste, white wine, bay leaves, thyme

Taken from www.epicurious.com/recipes/food/views/whole-braised-veal-shanks-378193 (may not work)