Milan Style Braised Veal Shanks Food

BRAISED VEAL SHANKS, MILAN STYLE

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.

BRAISED VEAL SHANKS, MILAN STYLE

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.

MILAN-STYLE BRAISED VEAL SHANKS

Steps:

• Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
• Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
• Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.