Braised Veal Shanks With White Bean Tomato Sauce Food

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BRAISED VEAL SHANKS



Braised Veal Shanks image

Veal shanks turn meltingly tender when slowly braised in wine and vegetables. It's comfort food at its best.

Provided by Kathy Kingsley

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 16

4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic (finely chopped)
1 1/2 cups dry red or white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh rosemary sprigs for garnish (optional)​
Gremolata (optional)
2 tablespoons minced fresh parsley
1 tablespoon freshly grated lemon zest
1 teaspoon minced fresh garlic

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.

Nutrition Facts : Calories 666 kcal, Carbohydrate 10 g, Cholesterol 338 mg, Fiber 1 g, Protein 85 g, SaturatedFat 9 g, Sodium 458 mg, Sugar 2 g, Fat 25 g, ServingSize 4 veal shanks (4 to 6 servings), UnsaturatedFat 0 g

OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE



Osso Buco (Italian Braised Veal Shanks) Recipe image

Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.

Provided by Daniel Gritzer

Categories     Mains

Time 3h40m

Yield 6

Number Of Ingredients 18

6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8kg total)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (5 ounces; 140g)
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
1 tablespoon unsalted butter (1/2 ounce; 15g)
1 large yellow onion, minced (12 ounces; 340g)
2 medium carrots, minced (6 ounces; 170g)
1 celery rib, minced (4 ounces; 120g)
3 medium cloves garlic, minced
1 (28-ounce; 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade or store-bought low-sodium chicken stock (see note)
3 fresh thyme sprigs
1 bay leaf
For the Gremolata:
2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
Zest of 1 lemon, finely minced
6 medium cloves garlic, finely minced

Steps:

  • Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
  • Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
  • Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
  • Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
  • Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
  • Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .

Nutrition Facts : Calories 818 kcal, Carbohydrate 22 g, Cholesterol 380 mg, Fiber 5 g, Protein 99 g, SaturatedFat 9 g, Sodium 754 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g

BRAISED VEAL SHANKS



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
For gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced

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 WITH WHITE BEAN TOMATO SAUCE



Braised Veal Shanks with White Bean Tomato Sauce image

Categories     Bean     Beef     Tomato     Braise     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 19

5 tablespoons olive oil
2 tablespoons unsalted butter
6 large 2-inch-thick veal shanks (about 4 1/2 pounds), each patted dry and tied securely with kitchen string to keep the meat and bone attached
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves
2 bay leaves
2 fresh thyme sprigs or 1 teaspoon crumbled dried thyme
5 large parsley sprigs plus additional parsley sprigs for garnish
two 2-inch strips of lemon zest removed with a vegetable peeler
a 15- to 19-ounce can white beans, rinsed and drained
a 28-ounce can plum tomatoes, drained and chopped
1 cup dry white wine
2 cups chicken broth
For the gremolata
1/4 cup finely chopped parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic, or to taste

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



Whole Braised Veal Shanks image

Categories     Side     Braise     Veal     Boil

Yield serves: 4 to 6

Number Of Ingredients 13

5 cloves garlic, 2 smashed and finely chopped, 3 just smashed
1/4 cup finely chopped fresh rosemary
2 whole veal shanks
Kosher salt
Extra virgin olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
3 celery ribs, coarsely chopped
2 Granny Smith apples, cored and coarsely chopped
1 cup tomato paste
2 cups dry white wine
2 bay leaves
1 thyme bundle, tied with butcher's twine

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.

VEAL SHANK WITH BALSAMIC ONIONS AND WHITE BEANS



Veal Shank with Balsamic Onions and White Beans image

Categories     Bean     Beef     Herb     Onion     Tomato     Stew     Low Fat     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 large onions, halved, sliced
1 tablespoon sugar
2 teaspoons dried thyme, crumbled
1 1/2 cups dry white wine
3 tablespoons balsamic vinegar*
4 medium veal shanks (about 1 3/4 pounds), well trimmed
2 cups canned unsalted chicken broth
1 14 1/2-ounce can Italian stewed tomatoes
4 large garlic cloves, pressed
1 teaspoon dried crushed red pepper
1 15-ounce can Great Northern white beans, undrained
1/4 cup sliced fresh basil
Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Steps:

  • Heat dutch oven over medium heat. Add onions and sprinkle with sugar and 1 teaspoon thyme. Season generously with salt and pepper. Stir to mix. Add 1/2 cup wine. Cover and cook until onions are very soft, about 25 minutes, stirring occasionally. Add vinegar and cook until liquid evaporates and onions are caramelized, about 14 minutes, stirring frequently. Transfer all but 1/2 cup onions to bowl. Season veal with salt and pepper and add to onions in pan. Add broth, tomatoes with liquid, garlic, red pepper, remaining 1 cup wine, and remaining 1 teaspoon thyme. Partially cover and simmer, turning occasionally, 1 hour 15 minutes. Uncover; cook until veal is very tender, about 45 minutes.
  • Stir beans into veal. Season to taste with salt and pepper. Cook until heated through. (Can be prepared up to 2 days ahead. Cover stew and onions separately and refrigerate. Reheat stew and onions over low heat.)
  • Mix basil into veal. Transfer veal shanks to bowls. Pour vegetables and juices over. Top each with reserved onion and serve.

VEAL SHANKS WITH TOMATO SAUCE



Veal Shanks With Tomato Sauce image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 20

4 tablespooons unsalted butter
2 medium onions, minced
2 carrots, minced
2 leeks, minced (just the white parts)
2 ribs celery, minced
1/3 cup olive oil
8 medium-size pieces of veal shank
1/2 cup flour
1 cup white wine
1 pound peeled, seeded tomatoes, diced
2 cups veal stock
6 leaves fresh basil
Strip of lemon rind
1 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
2 sprigs parsley
3 cloves garlic, peeled and crushed
Salt to taste if desired
Freshly ground pepper to taste
1 pound wheat noodles

Steps:

  • In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
  • In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
  • Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
  • In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
  • Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Provided by Anthony Bourdain

Categories     Soup/Stew     Wine     Herb     Tomato     Braise     Roast     Sauté     Stew     Dinner     Meat     Veal     Red Wine     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 21

For stew
2 cups veal demiglace (16 fl oz)*
4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 garlic clove, finely chopped
1 1/2 cups dry red wine
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 Turkish or 1/2 California bay leaf (preferably fresh)
For gremolata
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh orange zest
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
Accompaniment: wild mushroom risotto

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.

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