Veal Shanks With Dried Cranberries

• 1 tablespoon vegetable oil
• 4 veal shanks, about 1/2 pound each
• 8 shallots, peeled and minced
• 1 clove garlic, peeled and minced
• 2 tablespoons Sherry vinegar
• 1 cup dry white wine
• 3 cups chicken broth, homemade or low-sodium canned
• 1 small celery root, peeled and diced
• 2 carrots, peeled and diced
• 1 cup dried cranberries
• 1/4 cup grated orange rind
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup minced mint leaves

1. Heat the oil in a heavy-bottom saucepan.
2. Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side.
3. Remove and set aside.
4. Add the shallots and the garlic.
5. Cook until soft, about 5 minutes.
6. Increase the heat to high.
7. Add the vinegar and simmer until it glazes the bottom of the pan, about 3 minutes.
8. Add the wine and simmer until reduced to 1/2 cup, about 5 minutes.
9. Add the remaining ingredients.
10. Stir to combine.
11. Return the shanks to the pan.
12. Cover partly and simmer over medium-low heat until the meat falls off the bone, about 2 hours.
13. Season to taste with salt and pepper.
14. Divide among 4 plates and garnish with the mint.
15. Serve with root vegetable puree (recipe below).

vegetable oil, veal shanks, shallots, clove garlic, sherry vinegar, white wine, chicken broth, celery root, carrots, cranberries, orange rind, thyme, salt, freshly ground pepper, mint leaves

Taken from cooking.nytimes.com/recipes/7066 (may not work)