1 tsp. freshly ground black pepper, plus more if needed
1/4 cup vegetable oil
1 cup (8 oz.) unsalted butter
5-1/3 cups (1 lb. 7-1/2 oz.) chopped onions
3-1/3 cups (14 oz.) chopped turnips
1-1/3 cups (6 oz.) chopped carrots
1-1/4 cups (4-1/4 oz.) chopped leeks, light part only
1 cup (3-3/4 oz.) chopped celery
1 cup (5 oz.) all-purpose flour
1-1/2 cups dry white wine
6 tbsp. (3 oz.) tomato paste
2-1/2 qt. rich veal stock
1 qt. fresh orange juice, plus more if needed
1/4 cup (1/2 oz.) chopped fresh sage leaves (stems reserved)
48 ea. orange segments, for garnish
36 ea. lemon segments, for garnish
orange zest (blanched), for garnish, as needed
lemon zest (blanched), for garnish, as needed
thinly sliced fresh sage leaves, for garnish, as needed
Prepare bouquet garni; set aside.
Season veal shanks with salt and pepper. Heat oil in large roasting pan. Add veal shanks; brown evenly. Remove shanks from pan. Set aside.
Melt butter in roasting pan. Add onions, turnips, carrots, leeks and celery; sauté until tender and onions are translucent. Sprinkle flour over vegetables; sauté 2 to 3 minutes. Deglaze pan with wine and tomato paste; reduce to au sec. Add veal stock, orange juice, bouquet garni and sage. Return shanks to pan. Bring liquid to a boil; cover tightly. Braise in 350°F oven 1-1/2 hours or until shanks are fork-tender.
Remove shanks from pan; trim off any fat. Place each shank in individual 12-oz casserole dish. Strain braising liquid into large saucepan. Reduce until sauce is syrupy and clarified but not too intense, skimming often. Season with salt and pepper; adjust flavor and consistency with more orange juice (about 1/2 cup). Strain sauce and ladle 2 oz over each shank. Cover and refrigerate overnight.
Cover casserole dish with foil. Bake in 350°F oven 40 minutes or until heated through. Garnish with 4 orange and 3 lemon segments, citrus peels and sage.
Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY