BRAISED VEAL WITH GREMOLATA
Steps:
- Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
- Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
- Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
- Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
- Make gremolata:
- Stir together gremolata ingredients.
- Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
- Heat and serve veal:
- Preheat oven to 350°F.
- Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
- Sprinkle with remaining gremolata.
LEMON BRAISED VEAL SHOULDER
Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.
Provided by threeovens
Categories Veal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F; season veal with pepper and half the salt.
- Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
- Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
- Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
- Transfer veal and vegetables to a serving platter and keep warm.
- Strain pan juices into a heat proof bowl, skimming off and discarding fat.
- Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
- Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
- Spoon sauce over veal or serve on the side.
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
Provided by Diane Rossen Worthington
Categories Olive Tomato Braise Passover Father's Day Veal Family Reunion Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For gremolata:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- For veal:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
- Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
- Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
- Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
- Sprinkle veal with reserved 1/4 cup gremolata and serve.
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 WITH RICE: REISFLEISCH
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Cut the veal into thin slices, the size of a silver dollar.
- In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
- Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
- Serve hot and sprinkle with fresh herbs and grated Parmesan.
- Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.
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.
BRAISED VEAL SHANKS WITH GARLIC, LEMON, AND PARSLEY
Also called Ossobuco alla Milanese, this recipe is from Cook's magazine. It's a nice combination of flavors and can be made 3 days ahead.
Provided by lazyme
Categories Veal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and cut the onion and carrots into 1/2-inch dice. Cut the celery into 1/2-inch dice. Coarsely chop the tomatoes.
- Adjust the oven rack to the middle position and heat oven to 350ºF. Pat veal shanks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Tie the shanks securely. Dredge shanks in the flour.
- Heat the vegetable oil in a 5-quart dutch oven. Saute the veal shanks over high heat, turning to sear on both sides, about 4 minutes. Transfer browned shanks to a plate. Discard oil and heat the butter. Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables soften and color slightly, about 10 minutes. Return the shanks to the dutch oven, placing them on top of the vegetables. Add the wine, chicken stock, tomatoes, and thyme and bring the liquid to a boil. Cover and transfer pan to the oven. Braise, basting every 30 minutes, until the meat is tender, 1 1/2 to 2 hours. (Can cool, cover, and set shanks aside for several hours, or refrigerate in sauce up to 3 days).
- Serving:.
- For the gremolada, peel and mince the garlic. Grate 1 tablespoon lemon zest. Mince the parsley. Mix the garlic, lemon zest, and parsley; set aside. If shanks have been refrigerated, warm them over low heat. Transfer the shanks to a platter. Skim the cooking liquid and transfer the braised vegetables and the liquid to the workbowl of a food processor fitted with the metal blade; puree. Adjust the seasoning. Return the meat and sauce to the dutch oven. Sprinkle gremolada over the meat, and simmer for 5 minutes, until the shanks are warmed through. Spoon sauce onto 6 warm dinner plates. Put shanks over the sauce and serve immediately.
Nutrition Facts : Calories 670.9, Fat 33.8, SaturatedFat 10.4, Cholesterol 277.5, Sodium 498.5, Carbohydrate 14.6, Fiber 2.7, Sugar 3.4, Protein 68.5
More about "braised veal with gremolata food"
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE …
From bonappetit.com
5/5 (2)Author Diane Rossen WorthingtonServings 8
- Combine all ingredients in medium bowl and toss to combine. Transfer 1/4 cup gremolata to small bowl; cover and refrigerate for garnish. Reserve remaining gremolata for seasoning veal.
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
BRAISED VEAL SHANKS WITH GREMOLATA : RECIPES - COOKING …
From cookingchanneltv.com
Category Main-DishTotal Time 4 hrs 30 mins
WHOLE BRAISED VEAL SHANK - THE GLOBE AND MAIL
From theglobeandmail.com
BRAISED VEAL | JAMIE OLIVER
From jamieoliver.com
GREMOLATA RECIPE: A CLASSIC ITALIAN CONDIMENT - THE …
From thespruceeats.com
NEIL PERRY'S BRAISED VEAL WITH ORANGE GREMOLATA - GOOD …
From goodfood.com.au
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE BRAISED VEAL SHANKS WITH PORCINI AND GREMOLATA: A …
From scmp.com
THE CHEW: MICHAEL SYMON BRAISED VEAL SHANK WITH GREMOLATA …
From recapo.com
ITALIAN STYLE BRAISED VEAL WITH GREMOLATA - EAT SMARTER USA
From eatsmarter.com
BRAISED VEAL OSSO BUCCO WITH GREMOLATA AND PORCINI RISOTTO
From saveur.com
BRAISED VEAL SHANKS WITH GREMOLATA – RECIPES NETWORK
From recipenet.org
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
From plain.recipes
BRAISED VEAL SHANKS WITH GREMOLATA | RECIPE | VEAL RECIPES, VEAL …
From pinterest.com
VEAL CUTLETS GREMOLATA | WILLIAMS SONOMA
From williams-sonoma.com
BOTTLES AND BITES: DECEMBER 2013 | GREMOLATA RECIPE, BRAISED, VEAL
From pinterest.ca
VEAL OSSO BUCO WITH GREMOLATA - MANGIA BEDDA
From mangiabedda.com
OSSOBUCO WITH GREMOLATA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
BRAISED BONE-IN BEEF SHANK (OSSO BUCCO) — ANNA MAGAZINE
From annamagazine.ca
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SAUCE
From pinterest.com
BRAISED VEAL SHANK WITH WHITE WINE AND GREMOLATA
From cooked.com
BRAISED GRASS-FED BEEF SHANKS WITH GREMOLATA - REAL FOOD WHOLE …
From realfoodwholehealth.com
MARSALA-BRAISED VEAL ROAST WITH POTATOES - RICARDO
From ricardocuisine.com
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
From fooddiez.com
VEAL OSSO BUCO WITH GREMOLATA | RECIPE IN 2022 | VEAL, ITALIAN …
From pinterest.ca
ITALIAN VEAL STEW WITH GREMOLATA - THE DELICIOUS SPOON
From thedeliciousspoon.com
BRAISED VEAL SHANKS GREMOLATA PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
BRAISED WHOLE BEEF SHIN RECIPE WITH GREMOLATA - FOOD NEWS
From foodnewsnews.com
BRAISED VEAL WITH GREMOLATA FOOD- WIKIFOODHUB
From wikifoodhub.com
BRAISED VEAL SHANK, OSSOBUCO, SERVED WITH RISOTTO AND GREMOLATA.
From dreamstime.com
BRAISED VEAL OSSO BUCO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN BRAISED BEEF WITH GREMOLATA | RECIPES | DELIA ONLINE
From deliaonline.com
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
From mealplannerpro.com
BRAISED VEAL WITH GREMOLATA - DAIRY FREE RECIPES
From fooddiez.com
WHAT CLASSIC DISH CONSIST OF BRAISED VEAL SHANK? - VERYMEATY
From verymeaty.com
SUSAN JUNG'S RECIPE FOR BRAISED VEAL SHANKS WITH PORCINI AND …
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