4meaty veal shanksabout 1/2 kilo or 1 1/4 pounds each
Salt and freshly ground pepperno salt if you are using kosher meat
1large onionfinely chopped
2carrotsfinely chopped
2large garlic clovesminced
1teaspoonground cumin
1/2teaspoonground coriander
1/2teaspoonground cinnamon
1/4teaspoonground allspice
1/4teaspoonfreshly grated nutmeg
2tablespoonstomato paste
1teaspoonharissa or other chili paste
1cupdry red wine
1cupchicken stock
One large can crushed tomatoes
Instructions
Preheat the oven to 170F (325F). In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Put the veal shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.