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
BRAISED VEAL SHANKS WITH WHITE BEAN TOMATO SAUCE
Steps:
- In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
- Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
- Make the gremolata.
- In a small bowl stir together the parsley, the zest, and the garlic.
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
Steps:
- Make stew:
- Put oven rack in middle position and preheat to 350°F.
- Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
- Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
- Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
- Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
- Make gremolata:
- Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
- *Available at specialty foods shops and cooking.com.
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 LAMB SHANKS WITH WHITE BEAN PUREE
Provided by Bryan Miller
Categories project, main course, side dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Season shanks with salt and pepper. Heat olive oil in a large saute pan. Put 3 shanks in the pan and brown well on all sides. Transfer shanks to a large roasting pan. Repeat with remaining shanks, adding oil if needed.
- Put garlic, onion, celery and carrot in the pan. Cook 30 seconds. Add half the wine and deglaze the pan. Add the vegetable-wine mixture to the roasting pan. Add the remaining ingredients. Put the roasting pan on a burner and bring to a simmer. (Shanks should be almost covered with liquid; if necessary, add water.) Cover with aluminum foil. Put in oven and bake until meat is very tender, about 2 1/2 hours.
- Remove shanks from liquid and keep warm. Strain liquid through a fine sieve into a large saucepan. Degrease. Simmer until sauce is thick enough to coat a spoon. Season with salt and pepper. Put shanks over a mound of bean puree and top with sauce.
More about "braised veal shanks with fava bean puree food"
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
Web Jul 10, 2021 Brown shanks on tops and bottoms for 3 to 4 minutes on each side. Remove shanks to a plate. Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened. Add wine, salt, …
From thespruceeats.com
From thespruceeats.com
BRAISED VEAL SHANKS WITH ROMANO BEANS - SUNSET …
Web Remove bay leaves and skim fat from pan. Working in batches, purée liquid and vegetables in a blender. Melt butter in a 10- to 12-inch pan over medium-high heat. Add beans, grapes, sage, and remaining thyme; stir …
From sunset.com
From sunset.com
OSSO BUCO (BRAISED VEAL SHANKS) - FOOD NETWORK CANADA
Web Jan 9, 2003 In batches, brown the veal shanks on all sides, about 10 minutes. Step 5. Remove from the pot. Step 6. Reduce the heat under the Dutch oven to medium. Step 7. …
From foodnetwork.ca
2.8/5 (50)Servings 6Cuisine Italian
From foodnetwork.ca
2.8/5 (50)Servings 6Cuisine Italian
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS - GARLIC & ZEST
Web Sep 28, 2016 Preheat the oven to 300°. 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 …
From garlicandzest.com
From garlicandzest.com
CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
Web Instructions. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five …
From aheadofthyme.com
From aheadofthyme.com
BRAISED ONTARIO VEAL SHANKS WITH WHITE BEANS
Web Season shanks with 1 tsp (5 mL) each of the salt and pepper. In large Dutch oven or heavy deep skillet, heat oil over medium high heat. Brown shanks on both sides, about 3 …
From ontariovealappeal.ca
From ontariovealappeal.ca
VEAL SHANK RECIPES - NYT COOKING
Web Browse and save the best veal shank recipes on New York Times Cooking. Home; Easy Weeknight Dinners ... Braised Veal Shanks With Fava Bean Puree Molly O'Neill. 2 …
From cooking.nytimes.com
From cooking.nytimes.com
DINNER - BRAISED LAMB SHANKS WITH WHITE BEAN PUREE RECIPES
Web Dec 19, 2022 How to cook: Put in a 325 degree oven. salt and pepper the shanks. Preheat the olive oil in a big skillet. Brown the meat on all sides of three lamb shanks in …
From findsimplyrecipes.com
From findsimplyrecipes.com
WINE-BRAISED VEAL SHANKS RECIPE - DANNY MEYER - FOOD & WINE
Web Mar 30, 2015 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 …
From foodandwine.com
From foodandwine.com
BEST BRAISED VEAL SHANKS WITH FAVA BEAN PUREE RECIPES
Web 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 …
From recipert.com
From recipert.com
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE FOOD - HOME AND RECIPE
Web 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 …
From homeandrecipe.com
From homeandrecipe.com
VEAL WITH FAVA BEAN BUTTER RECIPE - FOOD REPUBLIC
Web Nov 7, 2011 Add the fava beans, bean sprouts, carrots, turnips, radishes, borage flowers, and the remaining 1⁄2 teaspoon (2.25 g) olive oil, and sea salt to taste and toss …
From foodrepublic.com
From foodrepublic.com
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE RECIPES
Web Coat shanks with flour and shake off excess. In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium …
From tfrecipes.com
From tfrecipes.com
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE - DINING AND COOKING
Web Jul 15, 2015 The veal: 1 tablespoon olive oil; 4 veal shanks, about 12 ounces each; 6 large cloves garlic, peeled and thinly sliced; 4 shallots, peeled and thinly sliced; 1 cup …
From diningandcooking.com
From diningandcooking.com
FAVA BEANS RECIPES - NYT COOKING
Web Browse and save the best fava beans recipes on New York Times Cooking. ... Dandelion And Fava Puree Amanda Hesser, I Trulli. 1 hour 30 minutes. Roast Leg Of Baby Lamb …
From cooking.nytimes.com
From cooking.nytimes.com
BRAISED VEAL SHANKS RECIPE - CUISINART.COM
Web Instructions. Remove leaves from the parsley, reserving stems. Chop leaves; reserve. Season. veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive …
From cuisinart.com
From cuisinart.com
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE RECIPES
Web 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 …
From findrecipes.info
From findrecipes.info
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