Osso Buco with Asian Flavors

• 1/4 cup vegetable oil
• Four 1-pound pieces of veal shank
• Salt and freshly ground pepper
• 4 garlic cloves, smashed
• 2 tablespoons sugar
• 1 medium onion, finely chopped
• 1/4 cup chopped fresh ginger, plus 2 tablespoons finely slivered
• 20 cilantro sprigs with roots, plus cilantro leaves for garnish
• 4 star anise pods
• 2 tablespoons Szechwan peppercorns
• 1 teaspoon crushed red pepper
• 3 cups water
• 1 cup dry sherry
• 1/2 cup soy sauce
• 2 large scallions, thinly sliced

1. Preheat the oven to 325.
2. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole.
3. Add the veal shanks, season with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side.
4. Transfer the shanks to a plate and discard the oil.
5. Add the remaining 2 tablespoons of oil and the garlic, sugar, onion and chopped ginger to the casserole and cook over low heat until the onion is deeply browned, about 7 minutes.
6. Add the cilantro sprigs, star anise, Szechwan peppercorns and crushed red pepper and cook for 1 minute.
7. Add the water, sherry and soy sauce and bring to a simmer.
8. Return the veal shanks to the casserole and bring to a simmer.
9. Cover and braise in the oven for about 3 hours, or until the veal is very tender.
10. Transfer the shanks to a platter and cover with foil.
11. Strain the sauce and return it to the casserole.
12. Simmer over low heat until very flavorful, about 5 minutes.
13. Add the slivered ginger and the veal shanks, season with salt and pepper and bring to a simmer.
14. Transfer the shanks to shallow bowls and spoon the sauce on top.
15. Sprinkle with the scallions and cilantro leaves and serve.

vegetable oil, veal shank, salt, garlic, sugar, onion, fresh ginger, cilantro, anise pods, peppercorns, red pepper, water, sherry, soy sauce, scallions

Taken from www.foodandwine.com/recipes/osso-buco-with-asian-flavors (may not work)