Braised shanks with balsamic onions and sun-dried tomatoes

Instructions

• Nick edges of shanks to prevent curling during cooking. Place flour in a plastic bag. Coat a large, wide frying pan with oil and set over medium heat. Add 2 to 3 shanks to flour and toss to coat, then shake off excess flour. When oil is hot, add shanks to pan. Cook until browned, 3 to 4 minutes per side. Then place in a roasting pan large enough to snugly hold shanks in one layer. Repeat with remaining shanks, cooking in batches so pan isn't crowded. Add more oil as needed. Save leftover flour.

• Meanwhile, preheat oven to 300F (150C). Thinly slice onions, then set aside. Place canned tomatoes in a large bowl. Using your hands or a potato masher, coarsely break up tomatoes. Stir in seasonings and 1 can broth. Thickly slice sun-dried tomatoes, then stir in.

• When all shanks are removed, add butter to pan. When melted, add onions. Stir often until soft, 5 minutes. Add vinegar and stir until some of the liquid is absorbed, 1 minute. Sprinkle in leftover flour and stir to mix. Gradually stir in remaining can of broth. Add tomato mixture and stir often until hot, 2 minutes. Pour over shanks.

• Cover roasting pan with a tight-fitting lid or foil. Roast, occasionally turning shanks, until meat is fork-tender and almost coming away from bone, 3 to 4 hours. If you prefer a thicker sauce, remove shanks to a bowl. Pour sauce into a large saucepan. Boil over high heat, stirring often, until as thick as you like. Then pour over shanks.

• In a small bowl, stir parsley with garlic and orange peel. Sprinkle over shanks just before serving. Shanks will keep well, covered and refrigerated, up to 4 days or freeze up to 3 months. Defrost in the refrigerator overnight or in the microwave, then reheat in a covered dish in 300F (150C) oven. Prepare parsley topping the day you're serving shanks.