Braised Veal Shanks With Mushrooms And Shallots Food

BRAISED VEAL SHANKS

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
• 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 heat.
• 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, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
• Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
• Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
• Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
• Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
• Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

BRAISED VEAL SHANKS WITH GREMOLATA

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.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Coat the beef with the flour.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
• Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
• Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
• Serving Suggestion: Serve with wheat dinner rolls.

VEAL SHANK WITH SHALLOTS AND CHANTERELLES

Steps:

• Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
• Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• 1. Season the beef with the salt and black pepper.
• 2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• 3. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• 4. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1½ hours.
• 5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• 6. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE

Steps:

• Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Dredge the pieces of shank in flour seasoned with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
• Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
• Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

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.