Roasted Veal Shank Stinko Di Vitello Al Forno Food

ROASTED VEAL SHANK (STINKO DI VITELLO AL FORNO) RECIPE

Steps:

• Heat the oven to 400 degrees. Remove the silver skin covering the veal shanks. Season the meat with salt and pepper and sprinkle with the garlic and rosemary.
• Place the onions, carrots and celery in a medium baking pan. Put the veal shanks on top of the vegetables. Carefully squeeze the juice out of each tomato over the shanks, then place the crushed pieces on top. Sprinkle the olive oil over all.
• Roast for 30 minutes. Reduce the heat to 350 degrees and rotate the pan for even cooking. Cook for 10 minutes more, then pour the white wine on top of the vegetables. Continue roasting 1 hour and 20 minutes (for a total cooking time of 2 hours), basting the meat and vegetables occasionally. If they seem too dry, reduce the heat or add a little of the vegetable stock so that the veal and vegetables remain moist.
• When the veal is done, remove it from the baking pan, wrap it in foil and keep warm. Allow the meat to rest 30 minutes before carving and serving.
• Meanwhile, put the baking pan with the vegetables on the stove. Add the vegetable stock and boil gently for 8 to 10 minutes until sauce thickens slightly. Strain the sauce and serve with the veal.

BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)

Steps:

• Preheat oven to 450°F.
• Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
• Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
• Press both sides of the shank gently into the flour to coat and shake off any excess flour.
• Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
• Bake the shank for 10 minutes.
• Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
• Remove the shank from the pan and cut the meat into 1-inch-thick slices.
• Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

ROASTED VEAL SHANKS

Steps:

• Preheat oven to 475 degrees.
• Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 30 minutes. Transfer pot to oven and roast uncovered for additional 30 minutes (veal will be dark brown). Remove from oven but leave oven on at 475 degrees.
• Heat 2 tbsp oil in large skillet over medium-high heat. Saute carrots, onion, and celery until softened, about 10-12 minutes. Add chopped rosemary, sage, and garlic; saute 2 minutes.
• Transfer veal to platter; pour off oil from pot. Add 3 cups of broth and sauteed vegetables to pot and bring to boil. Return veal to pot and roast uncovered, turning every 30 minutes, and adding additional broth by the cup to keep veal moistened as broth evaporates, for 1 hour and 15 minutes.
• Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer; pressing on solids to extract liquid.
• Transfer vegetables to food processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard rest of puree).
• Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes, turning veal over halfway through.
• Cut meat off bones into 1" thick pieces. Transfer to bowl or large platter. Pour sauce over veal and garnish with parsley and rosemary sprigs.

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.

VEAL SHANKS

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

OSSOBUCO AL FORNO - BAKED VEAL SHANKS

Steps:

• Preheat oven to 375°F.
• Season shanks with salt and pepper; dust with flour.
• In a large skillet, heat olive oil and butter; brown the shanks.
• Remove to a large baking dish.
• Adjust carrots beside the meat (optional).
• To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
• Stir together, scraping up any browned bits on the bottom of the pan.
• Pour over shanks.
• Cover the veal shank with aluminum foil and.
• bake at 375°F for 1 1/2 hour or until tender and brown.
• Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!

ROASTED VEAL SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
• Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.