Braised Veal Cheeks With Coconut Risotto Recipes

BRAISED VEAL WITH RICE: REISFLEISCH

Steps:

• Cut the veal into thin slices, the size of a silver dollar.
• In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
• Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
• Serve hot and sprinkle with fresh herbs and grated Parmesan.
• Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl 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 .

BRAISED VEAL CHEEKS WITH GRILLED RAMPS AND PORCINI

Steps:

• Preheat the oven to 350°F.
• Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
• Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
• Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
• Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.

NITKO'S VEAL RISOTTO

Steps:

• Cut veal muscles into small pieces (as for paprikas).
• Mince onion very finely. (If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.).
• Sauté onion on olive oil until translucent, add meat and sauté 5-7 minutes. Add wine and sauté until alcohol evaporates (2 min.).
• Add finely minced garlic and tomato. Season with some of basil, marjoram and oregano (the rest add at the end). Season with salt and pepper. Stir well and cook about 20 minutes or until all liquid evaporates.
• Add rice and water as manufacturer suggests (Remember that you may have some water already in the pot, so count this water out). Cook until rice is done (20 min.).
• Before end you may add some of basil, oregano and marjoram if you did not put all at the beginning. Serve hot with grated parmesan.