Veal Shanks With Oriental Vegetables Food

VEAL SHANKS WITH ORIENTAL VEGETABLES

Steps:

• Make small incisions around the veal shank and insert the strips of garlic. Rub the shank with pepper.
• In a large kettle, combine the veal shank, broth, water, soy sauce, cloves, anise seed and wine. Bring to a boil, cover and simmer for one hour and 15 minutes, or until tender. Add the scallions, kale, Chinese cabbage and carrots. Cook for 15 minutes. Add the coriander, snow peas and bean sprouts. Cook for five minutes. Taste for seasonings and serve.

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.

PAPRIKA VEAL SHANKS

Steps:

• Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
• Preheat oven to 350°F with rack in middle.
• Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
• Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
• Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
• Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

BRAISED VEAL SHANKS WITH GREMOLATA

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 CARROTS, PARSNIPS, AND TURNIPS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

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.

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.

OSSO BUCCO-- BRAISED VEAL SHANK

Steps:

• Assembly.
• Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
• Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
• Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
• Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
• Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
• Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
• Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.
• Suggested wine -.
• 1999 Le Bocce Chianti Classico Riserva.

VEAL SHANK RECIPE

Steps:

• Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
• Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
• Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.