Veal Shanks With Tomato Sauce Food

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.

BRAISED VEAL SHANKS WITH MASHED POTATOES AND TOMATO ONION JUS

Steps:

• Preheat oven to 300°F.
• Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.
• After shanks have been braising for 2 1/4 hours, make mashed potatoes:
• Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4 cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.
• Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.
• Serve shanks, onions, and tomatoes with mashed potatoes and jus.

OSSO BUCO WITH GREMOLATA

Steps:

• Osso buco: Preheat oven to 325 degrees F. Tie veal shanks at the equator with kitchen twine. Preheat a heavy-bottomed pot over medium heat. Season veal shanks with salt and pepper on all sides, then evenly dust with flour. Add 1 tablespoon oil to the pot and swirl to evenly heat, 30 seconds. When oil is shimmering, add the veal shanks and sear on both sides until brown, 2-3 minutes per side. Then sear the sides. Meanwhile, prepare the vegetables.
• While the veal shanks are browning, prepare the mirepoix: Trim carrots and celery, then cut into a uniform large dice. Peel and halve the onion, then dice into the same size as the carrots and celery. Meanwhile, continue turning the veal shanks so they brown on all sides (turn heat down to low if the pot gets too smoky). The brown bits forming on the bottom of the pan, called "fond," will be used to flavor the sauce later. Smash garlic; remove skin, trim the tip, and slice. Turn off heat, remove browned shanks from pot, and set aside, leaving fond and drippings in the pot.
• Turn heat to medium-low. Add butter and all of the vegetables to the pot. Season with salt and stir, scraping up the fond. Sauté until soft, 3-4 minutes. Turn heat to medium and add wine to the vegetable mixture. Stir and scrape to finish deglazing the pot, then reduce by half, 2-3 minutes. Meanwhile, make a bouquet garni by tying the parsley stems and thyme together with twine. (Making a bouquet will make it easier to remove and discard the herbs when the dish is finished.) Add to the pot. Peel three long strips of lemon peel, from top to bottom, and add to the pot, followed by the bay leaves. Stir, then add the beef broth and crushed tomatoes.
• Bring sauce to a simmer, and continue simmering until reduced slightly, 6-8 minutes. Nestle the osso buco pieces into the vegetable sauce mixture; it should come halfway up the sides of the veal shanks. Spoon sauce over the tops of the shanks. Cover and place in the oven to braise for a total of 2 hours, checking after 1 hour and basting with sauce. Meanwhile, make the gremolata.
• Gremolata: Pick the leaves off the parsley and finely chop. Set aside. Peel strips of lemon peel from top to bottom, trying to avoid the white pith as much as possible. Julienne the peel into long slivers, then finely dice. (Alternatively, you can use a Microplane zester.) Add zest to the parsley mixture. Smash and peel the garlic cloves; finely chop 1½ cloves and add to the bowl. Season to taste with salt, stir, and set aside.
• Assembly: After 2 hours of braising, remove osso buco from the oven. Shanks should be fork tender, with sauce clinging to the meat. Taste and adjust seasoning. Transfer shanks to a serving platter and remove the strings. Discard bouquet garni, bay leaves, and lemon peels. Ladle sauce over the shanks, followed by a sprinkling of gremolata. Serve with remaining gremolata on the side.

VEAL SHANKS WITH TOMATO SAUCE

Steps:

• In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
• In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
• Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
• In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
• Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.

VEAL SHANK WITH SAUCE GRIBICHE

Steps:

• Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
• Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
• Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.

VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE

Steps:

• Light the grill or heat the broiler.
• In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
• Add the veal chops and turn to coat.
• In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
• Grill the chops over high heat or broil them for 4 to 5 minutes.
• Turn and cook for 4 to 5 minutes longer until just done.
• Serve the veal chops topped with the tomato sauce.

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!

OSSO BUCCO

Steps:

• Preheat oven 350 Degrees F.
• Pat dry beef or veal shanks with paper towel and then tie kitchen twine around each veal shank so that veal will hold shape while cooking.
• Season with salt and pepper. Lightly coat each beef shank with flour, shake off any excess flour. Set aside.
• In a large cast iron or Dutch oven, heat oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
• Add butter, as soon as butter melts - add onion, carrot, garlic, thyme, rosemary, celery and Italian seasoning to the same pan and cook, stirring frequently until fragrant and onions are wilted - about 5 minutes.
• Pour in wine and add bay leaf, continue cooking for about 3 minutes.
• Add canned tomatoes and paste and continue cooking for about for about 5 minutes.
• Return the shanks back to the pot , pour in stock, bring to a boil.
• Lightly season with salt and pepper. Remember you can adjust salt as you go half -way through cooking.
• Turn off heat, cover. Place in preheated oven and cook for about 1 ½ - 2 hours, checking periodically to ensure there is enough liquid. If the liquid is too low, add enough broth or water to keep the level about halfway up the shanks.
• To check for doneness, pierce shank with a fork. The meat should pull apart easily.
• Transfer the shanks to a plate or serving platter and proceed with gremolata. The gremolata can be made while osso buco is cooking.
• To make gremolata finely chop the parsley, add lemon zest and juice. Season with salt and pepper. Mix well. Refrigerate until ready to use.

VEAL OSSO BUCO (YUMMY)

Steps:

• In a shallow dish, stir together flour, salt, and black pepper.
• Dredge meat in seasoned flour.
• In a large skillet, melt butter with oil over medium heat.
• Brown meat in skillet.
• Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan.
• Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.
• Return meat to pan.
• Bring to a boil, and reduce heat to simmer.
• Cover, and cook for 2 1/2 hours.
• Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.

BRAISED VEAL SHANKS IN TOMATO SAUCE

Steps:

• Thoroughly scrub the potatoes. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, peel and cut each into 8 wedges. Set aside.
• Cut the veal into strips. Heat the oil in a pot. Add the veal and cook until light golden. Peel and finely chop the garlic. Add the garlic to the veal and cook until fragrant. Season the veal with salt, pepper and cayenne to taste. Cut the bacon into lardons. Add to the veal and cook, while stirring, until browned. Drain and rinse the beans, and stir into the veal mixture.
• Stir the broth, tomatoes, corn and potatoes into the veal mixture. Cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve garnished with the sage leaves.

VEAL SHANK PASTA SAUCE RECIPE - (4/5)

Steps:

• 1. Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper. 2. When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour. 3. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies. 4. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE

Steps:

• Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
• Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
• Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
• Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
• Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
• Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .

SLOW COOKER VEAL SHANKS RECIPE

Steps:

• Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, there will be excess gravy. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
• Liquid ingredients - In a measuring cup combine all the liquid ingredients - garlic and onion powder, balsamic vinegar, tomato paste, mustard paste, crushed tomatoes, honey, broth, oil, salt, and pepper. Pro tip - You can also add all these ingredients directly into the slow cooker. For the purpose of the video, I did it in a measuring cup.
• Place the veal shanks, thyme, and rosemary in the slow cooker or crockpot. Then, pour the liquid ingredients over the veal shanks. Lightly stir to ensure the liquid goes under the shanks.
• Cover and cook. You can slow cook on low for 8 hours or slow cook on high for 4 to 5 hours.
• Make a slurry with cornstarch and water. Then, add it to the slow cooker. Cook another 30 to 60 minutes. Pro tip - In the video, I removed the meat out before adding the slurry. This is a great way to prevent overcooking the meat as well as reducing excess liquid. But, you can also add the slurry directly with the meat in the pot.
• Garnish with chopped parsley over steamed rice or mashed potatoes.

BRAISED VEAL SHANKS WITH WHITE BEAN TOMATO SAUCE

Steps:

• In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
• Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
• Make the gremolata.
• In a small bowl stir together the parsley, the zest, and the garlic.