Braised Veal Shanks With Carrots Parsnips And Turnips Recipes

BEER BRAISED LAMB SHOULDER WITH ONIONS AND TURNIPS

Steps:

• Preheat the oven to 450 degrees F.
• Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes.
• Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside.
• After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes.
• Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve.

STOVETOP-BRAISED CARROTS AND PARSNIPS

Steps:

• Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
• Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.