Name: Braised Veal Shanks with Bacon-Parmesan Crumbs
Yield: 8 Servings
Ingredients: 2 3–3½-lb. veal shanks; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 6 ounces thick-cut bacon, finely chopped, divided; 12 whole garlic cloves; 2 medium onions, peeled, quartered; 2 heads garlic, halved lengthwise; ½ bunch rosemary; ½ bunch thyme; ½ bunch sage, plus 2 Tbsp. leaves; 4 bay leaves; 1 cup dry white wine; 1 28-oz. can whole peeled tomatoes; 6 cups low-sodium chicken broth; 1 tablespoon olive oil; 1½ cups coarse fresh breadcrumbs; ⅓ cup finely grated Parmesan; You’ll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There’s no need to have them trimmed; the meat will shrink on the bones as it braises.

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Christopher Testani

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

Recipe notes