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Meyer Lemon Braised Veal Shanks

From Williams-Sonoma Kitchen using their Meyer Lemon Braising Base available for purchase at williams-sonoma.com. Pairs well with a rich, full-bodied Chardonnay.

Serves 6people
veal shanks, each 8 to 10 oz
salt and freshly ground pepper, to taste
tbsp olive oil, plus more as needed
jar Meyer lemon braising base
cup pearl onions, fresh or thawed frozen
cooked noodles or mashed potatoes for serving
Preheat an oven to 325°F.
Season the veal shanks with salt and pepper. In an oval cocotte or Dutch oven over medium-high heat, warm ?the 2 Tbs. olive oil until almost smoking. Working in batches, brown the veal shanks on both sides, 8 to 10 minutes per batch, adding more olive oil to the pot as needed.
Return all the shanks to the pot and add the braising base and pearl onions. Cover the pot with a piece of aluminum foil, then cover with the lid. Transfer to the oven and bake until the shanks are fork-tender, 2 to 2 1/2 hours.
Skim the fat off the sauce. Serve the shanks and sauce with noodles or mashed potatoes. Serves 4 to 6.

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