BRAISED VEAL SHANKS
Steps:
- Make shanks:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
- Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
- Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
- Make gremolata:
- Stir together parsley, grated zests, and garlic and sprinkle over shanks.
BRAISED VEAL SHANKS, MILAN STYLE
Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
- Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
- Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
- Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.
Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
- When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.
BRAISED VEAL SHANKS WITH GREMOLATA
This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
- For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.
WHOLE BRAISED VEAL SHANKS
Steps:
- Preheat the oven to 400°F.
- On a cutting board, use the side of your chef's knife to smash together the chopped garlic and the rosemary to make a coarse paste. Cut several deep holes in the veal shanks with a paring knife-really stab them! Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
- Season the shanks generously with salt. Coat a large sauté pan with olive oil and bring to high heat. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes. Don't skimp on this step-this is where the big, rich, brown flavors start to develop, so take your time!
- While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and purée to a coarse paste; reserve.
- When the shanks are very brown, transfer them to a roasting pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies and apples to the sauté pan. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes. Again, don't skimp here-you want the veggies to form a crust on the bottom of the pan. This is where more of that lovely brown flavor develops, so take your time.
- Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
- Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes. Then transfer everything to the roasting pan with the shanks. Add about 1/2 cup water to the sauté pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
- Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
- Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much. If the shanks brown too much during the cooking time, tent the pan with aluminum foil. When the shanks are done they should be incredibly tender and flavorful.
BRAISED VEAL SHANKS, MILAN STYLE
I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco
Provided by KittyKitty
Categories Veal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain.
- Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
- Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
- Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.
Nutrition Facts : Calories 445.4, Fat 17.4, SaturatedFat 4.2, Cholesterol 226.8, Sodium 656, Carbohydrate 7.7, Fiber 0.9, Sugar 1.5, Protein 58.8
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h50m
Yield Four servings
Number Of Ingredients 16
Steps:
- To make the veal, heat the olive oil in a large, deep, heavy-bottom skillet. Add the veal shanks and cook until brown on all sides, about 10 minutes. Remove the shanks from the skillet and set aside. Add the garlic and shallots and cook, stirring constantly, until browned, about 1 minute. Add the wine and simmer until reduced by half, about 5 minutes, scraping up any browned bits stuck to the bottom of the skillet.
- Return the shanks to the pan and pour in the broth. Bring to a boil. Reduce heat and simmer slowly for 1 hour. Add the carrots. Continue cooking until the meat is very tender, about 1 hour more. Remove the shanks from the skillet. Increase the heat and simmer for 15 minutes. Stir in the parsley, salt and pepper and return the shanks to the skillet. Taste and adjust seasoning, if needed.
- Meanwhile, to make the puree, place the fava beans in a medium-size saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until soft, about 15 to 20 minutes. Drain, reserving the liquid. Place the beans in a food processor. Add 1/2 cup of the cooking liquid, the cream and the olive oil. Process until smooth, stopping to scrape the sides of the bowl. Season with salt and pepper to taste.
- Place 1 shank on each of 4 plates and spoon the sauce over. Divide the puree among the plates and sprinkle with chives. Serve immediately.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 11 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 13 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 1494 milligrams, Sugar 21 grams
OSSO BUCCO-- BRAISED VEAL SHANK
Make and share this Osso Bucco-- Braised Veal Shank recipe from Food.com.
Provided by MissTiff16
Categories Veal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Assembly.
- Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
- Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
- Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
- Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
- Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
- Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
- Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.
- Suggested wine -.
- 1999 Le Bocce Chianti Classico Riserva.
Nutrition Facts : Calories 172.7, Fat 14.8, SaturatedFat 4.9, Cholesterol 15.2, Sodium 22.5, Carbohydrate 4.8, Fiber 0.9, Sugar 1.9, Protein 0.6
BRAISED VEAL SHANKS WITH GARLIC
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
- Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2 1/2 hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
- The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.
More about "braised veal shank food"
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS
From garlicandzest.com
3.3/5 (21)Total Time 2 hrs 35 minsCategory Main CourseCalories 258 per serving
- Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins.
BRAISED VEAL | JAMIE OLIVER
From jamieoliver.com
VEAL SHANKS BRAISED IN EXOTIC MUSHROOM SAUCE
From thriftyfoods.com
SPICY SOUTHERN-STYLE BRAISED VEAL SHANKS - THRIFTY FOODS
From thriftyfoods.com
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS …
From seriouseats.com
BRAISED VEAL SHANK WITH WHITE WINE GRAVY RECIPE
From cdkitchen.com
WHOLE BRAISED VEAL SHANK - THE GLOBE AND MAIL
From theglobeandmail.com
ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) - JULIA'S ALBUM
From juliasalbum.com
RECIPE: HOW TO MAKE GARLIC- AND WINE-BRAISED VEAL …
From mensjournal.com
WINE-BRAISED VEAL SHANKS RECIPE - DANNY MEYER | FOOD
From foodandwine.com
Servings 6
- Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side. Transfer to a plate.
- Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes. Add the onion, carrot, celery, shallots and garlic and cook, stirring, until softened but not browned, about 5 minutes. Increase the heat to moderately high and whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the wine and simmer for 4 minutes. Add the stock and bring to a boil.
- Return the veal shanks to the casserole and add the bay leaves, thyme and sage. Season lightly with salt and pepper. Cover and bake for 2 hours, or until the veal is very tender. Transfer the shanks to a plate and cover with foil to keep warm. Increase the oven temperature to 500°.
- On top of the stove, boil the cooking liquid until it is very flavorful, about 12 minutes. Strain into a medium saucepan and skim the fat from the surface. Season the sauce with salt and pepper.
WINE-BRAISED VEAL SHANKS | CANADIAN LIVING
From canadianliving.com
BRAISED VEAL SHANKS WITH MUSHROOMS — MORE THAN GOURMET
From morethangourmet.com
BRAISED VEAL SHANKS WITH CITRUS AND SAGE
From veal.org
CHINESE BRAISED VEAL SHANK - FAMILY FONTAINE
From famillefontaine.ca
BRAISED VEAL SHANKS WITH FRESH HERBS - THE DAILY MEAL
From thedailymeal.com
CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
From aheadofthyme.com
BRAISED VEAL SHANK WITH HONEY, ARTICHOKES AND SWISS CHARD …
From foodrepublic.com
MOROCCAN BRAISED VEAL SHANKS RECIPE | MYRECIPES
From myrecipes.com
BRAISED VEAL SHANKS RECIPE - CUISINART.COM
From cuisinart.com
OSSO BUCO (BRAISED VEAL SHANKS) - FOOD NETWORK CANADA
From foodnetwork.ca
BRAISED VEAL SHANKS WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
BRAISED VEAL SHANK WITH HONEY AND CELERY - CONTROLLED QUALITY VEAL
From controlledqualityveal.com
SLOW COOKER WINE-BRAISED VEAL SHANKS | CANADIAN LIVING
From canadianliving.com
BRAISED VEAL SHANK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED VEAL WITH WILD MUSHROOMS RECIPE - GRANT ACHATZ | FOOD
From foodandwine.com
SPOON-TENDER BRAISED VEAL SHANK RECIPE - CHOCOLATE & ZUCCHINI
From cnz.to
PORT-BRAISED VEAL SHANKS | RICARDO
From ricardocuisine.com
GARLIC WINE BRAISED VEAL SHANKS RECIPE | SIDECHEF
From sidechef.com
BRAISED VEAL SHANKS - DAIRY FREE RECIPES
From fooddiez.com
BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
VEAL SHANKS BRAISED IN BEER – MON FOOD BLOG
From monfoodblog.com
WHY YOU SHOULD BRAISE VEAL SHANKS NOW - FALSTAFF
From falstaff.com
BRAISED VEAL SHANKS | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
BRAISED ONTARIO VEAL SHANKS WITH WHITE BEANS
From ontariovealappeal.ca
BRAISED LAMB, VEAL OR BEEF SHANKS - DEB'S KITCHEN
From debskitchen.com
BRAISED VEAL SHANKS RECIPE | GOOD FOOD
From goodfood.com.au
CHINESE BRAISED VEAL SHANK – DIM SUM RECIPES
From manysimplerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love