PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR
Provided by Andrew Zimmern
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
- In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
- Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
- Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
- Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.
VEAL SHANK WITH SHALLOTS AND CHANTERELLES
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1290 milligrams, Sugar 13 grams, TransFat 0 grams
VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO
Categories Wine Vegetable Roast Dinner Meat Veal Fennel Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
- Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
- Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
VEAL WITH CHANTERELLES
Provided by Regina Schrambling
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal lightly with salt and pepper, and dust with flour.
- In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
- Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
- Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 23 grams, Sodium 862 milligrams, Sugar 2 grams, TransFat 1 gram
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