Braised Veal Shanks With Garlic

• 3 tablespoons walnut oil or peanut oil
• 4 1 1/2-inch-thick veal shanks
• Sea salt
• Freshly ground black pepper
• 3 large onions (about 3 pounds), sliced about 1/2 inch thick
• 2 carrots in thick, diagonal slices
• 1/2 cup white wine
• 3 heads of garlic, cloves lightly smashed, then peeled
• 2 sprigs thyme
• 2 cups chicken or beef broth

1. Heat oven to 325 degrees.
2. Place a braising pan large enough to hold shanks over medium high heat.
3. Add oil.
4. Season veal with salt and pepper, then add to hot pan.
5. Brown shanks all over, about 20 minutes.
6. Remove to a plate.
7. Pour off or add oil to pan until you have 3 tablespoons.
8. Heat oil until shimmering.
9. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
10. Nestle veal in vegetables, and pour wine on top.
11. Reduce by three-quarters.
12. Add garlic and thyme, and pour broth on top.
13. Bring to a simmer.
14. Cover meat with a piece of foil, turning corners up.
15. Cover pan with a lid, and place in oven.
16. Braise until meat is very tender, about 2 1/2 hours.
17. Season to taste.
18. Remove from oven, and let cool in pan.
19. Refrigerate.
20. The next day, reheat veal over low heat.
21. Serve with risotto or potatoes and the sauce and vegetables.

walnut oil, veal shanks, salt, freshly ground black pepper, onions, carrots, white wine, garlic, thyme, chicken

Taken from cooking.nytimes.com/recipes/6381 (may not work)