Veal Shank With Asian Flavors

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4 meaty pieces veal shank (sometimes called osso buco), cut crosswise 1 1/2- to 2-inches (about 3 pounds)

2 to 3 tablespoons olive or canola oil

1 large shallot, minced

2 to 3 medium garlic cloves, sliced

3 to 4 medium "coins" of ginger

1 tablespoon Amontillado sherry

1/4 cup light soy sauce + more to taste

2 to 3 tablespoons red rice vinegar, to taste (see Note)

1 cup low-sodium chicken broth + more as needed

2 teaspoons fennel seed

1 teaspoon Sichuan peppercorns or whole black peppercorns

1 dried chipotle, seeds removed (optional)

1 cup finely diced kabocha squash (optional)

1 cup water + more as needed

Kosher salt and/or pinch of brown sugar, to taste

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