Braised Veal Shanks With Garlic Recipes

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BRAISED VEAL SHANKS



Braised Veal Shanks image

Veal shanks turn meltingly tender when slowly braised in wine and vegetables. It's comfort food at its best.

Provided by Kathy Kingsley

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 16

4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic (finely chopped)
1 1/2 cups dry red or white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh rosemary sprigs for garnish (optional)​
Gremolata (optional)
2 tablespoons minced fresh parsley
1 tablespoon freshly grated lemon zest
1 teaspoon minced fresh garlic

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
  • Coat shanks with flour and shake off excess.
  • In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.
  • Brown shanks on tops and bottoms for 3 to 4 minutes on each side.
  • Remove shanks to a plate.
  • Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.
  • Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
  • Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
  • Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
  • Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
  • Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
  • Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

Nutrition Facts : Calories 666 kcal, Carbohydrate 10 g, Cholesterol 338 mg, Fiber 1 g, Protein 85 g, SaturatedFat 9 g, Sodium 458 mg, Sugar 2 g, Fat 25 g, ServingSize 4 veal shanks (4 to 6 servings), UnsaturatedFat 0 g

BRAISED VEAL SHANKS



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
For gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced

Steps:

  • Make shanks:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
  • Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
  • Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
  • Make gremolata:
  • Stir together parsley, grated zests, and garlic and sprinkle over shanks.

BRAISED VEAL SHANKS WITH GARLIC



Braised Veal Shanks With Garlic image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons walnut oil or peanut oil
4 1 1/2-inch-thick veal shanks
Sea salt
Freshly ground black pepper
3 large onions (about 3 pounds), sliced about 1/2 inch thick
2 carrots in thick, diagonal slices
1/2 cup white wine
3 heads of garlic, cloves lightly smashed, then peeled
2 sprigs thyme
2 cups chicken or beef broth

Steps:

  • Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
  • Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2 1/2 hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
  • The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.

BRAISED VEAL SHANKS WITH GREMOLATA



Braised Veal Shanks with Gremolata image

This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
4 cross-cut veal shanks (about 1 pound each)
All-purpose flour, for dredging
2 1/2 cups sliced onion
2 cups chopped carrot
2 cups sliced celery
1 tablespoon coriander seeds
Salt
12 sprigs fresh thyme
4 cloves garlic, peeled and smashed
2 bay leaves
2 sprigs fresh rosemary
1 Fresno chile, quartered
1/4 cup tomato paste
1 cup dry red wine
8 cups chicken stock
Freshly cracked black pepper
1/2 cup chopped fresh parsley
2 tablespoons olive oil
Zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon salt
2 cloves garlic, minced

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



Braised Veal Shanks image

Provided by Anthony Bourdain

Categories     Soup/Stew     Wine     Herb     Tomato     Braise     Roast     Sauté     Stew     Dinner     Meat     Veal     Red Wine     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 21

For stew
2 cups veal demiglace (16 fl oz)*
4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 garlic clove, finely chopped
1 1/2 cups dry red wine
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 Turkish or 1/2 California bay leaf (preferably fresh)
For gremolata
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh orange zest
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
Accompaniment: wild mushroom risotto

Steps:

  • Make stew:
  • Put oven rack in middle position and preheat to 350°F.
  • Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
  • Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
  • Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
  • Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
  • Make gremolata:
  • Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
  • *Available at specialty foods shops and cooking.com.

BRAISED VEAL SHANKS WITH GARLIC, LEMON, AND PARSLEY



Braised Veal Shanks With Garlic, Lemon, and Parsley image

Also called Ossobuco alla Milanese, this recipe is from Cook's magazine. It's a nice combination of flavors and can be made 3 days ahead.

Provided by lazyme

Categories     Veal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion
2 medium carrots
1 stalk celery
8 ounces plum tomatoes
6 (12 ounce) veal shanks
1/3 cup flour
6 tablespoons vegetable oil
4 tablespoons butter
1 cup dry white wine
1 cup chicken broth
1/2 teaspoon dried thyme
1 garlic clove
1 small lemon
3/4 cup parsley, firmly packed

Steps:

  • Peel and cut the onion and carrots into 1/2-inch dice. Cut the celery into 1/2-inch dice. Coarsely chop the tomatoes.
  • Adjust the oven rack to the middle position and heat oven to 350ºF. Pat veal shanks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Tie the shanks securely. Dredge shanks in the flour.
  • Heat the vegetable oil in a 5-quart dutch oven. Saute the veal shanks over high heat, turning to sear on both sides, about 4 minutes. Transfer browned shanks to a plate. Discard oil and heat the butter. Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables soften and color slightly, about 10 minutes. Return the shanks to the dutch oven, placing them on top of the vegetables. Add the wine, chicken stock, tomatoes, and thyme and bring the liquid to a boil. Cover and transfer pan to the oven. Braise, basting every 30 minutes, until the meat is tender, 1 1/2 to 2 hours. (Can cool, cover, and set shanks aside for several hours, or refrigerate in sauce up to 3 days).
  • Serving:.
  • For the gremolada, peel and mince the garlic. Grate 1 tablespoon lemon zest. Mince the parsley. Mix the garlic, lemon zest, and parsley; set aside. If shanks have been refrigerated, warm them over low heat. Transfer the shanks to a platter. Skim the cooking liquid and transfer the braised vegetables and the liquid to the workbowl of a food processor fitted with the metal blade; puree. Adjust the seasoning. Return the meat and sauce to the dutch oven. Sprinkle gremolada over the meat, and simmer for 5 minutes, until the shanks are warmed through. Spoon sauce onto 6 warm dinner plates. Put shanks over the sauce and serve immediately.

Nutrition Facts : Calories 670.9, Fat 33.8, SaturatedFat 10.4, Cholesterol 277.5, Sodium 498.5, Carbohydrate 14.6, Fiber 2.7, Sugar 3.4, Protein 68.5

WHOLE BRAISED VEAL SHANKS



Whole Braised Veal Shanks image

Categories     Side     Braise     Veal     Boil

Yield serves: 4 to 6

Number Of Ingredients 13

5 cloves garlic, 2 smashed and finely chopped, 3 just smashed
1/4 cup finely chopped fresh rosemary
2 whole veal shanks
Kosher salt
Extra virgin olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
3 celery ribs, coarsely chopped
2 Granny Smith apples, cored and coarsely chopped
1 cup tomato paste
2 cups dry white wine
2 bay leaves
1 thyme bundle, tied with butcher's twine

Steps:

  • Preheat the oven to 400°F.
  • On a cutting board, use the side of your chef's knife to smash together the chopped garlic and the rosemary to make a coarse paste. Cut several deep holes in the veal shanks with a paring knife-really stab them! Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
  • Season the shanks generously with salt. Coat a large sauté pan with olive oil and bring to high heat. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes. Don't skimp on this step-this is where the big, rich, brown flavors start to develop, so take your time!
  • While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and purée to a coarse paste; reserve.
  • When the shanks are very brown, transfer them to a roasting pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies and apples to the sauté pan. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes. Again, don't skimp here-you want the veggies to form a crust on the bottom of the pan. This is where more of that lovely brown flavor develops, so take your time.
  • Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
  • Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes. Then transfer everything to the roasting pan with the shanks. Add about 1/2 cup water to the sauté pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
  • Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
  • Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much. If the shanks brown too much during the cooking time, tent the pan with aluminum foil. When the shanks are done they should be incredibly tender and flavorful.

BRAISED VEAL SHANKS



Braised Veal Shanks image

I can understand why my chefs were focused on ossobuco alla Milanese when we visited Milano in 2008, and why so many readers, viewers, and customers at my restaurants tell me it is one of their favorite dishes-in any cuisine. It is, to me, a perfect symphony of flavors and textures and colors: the luscious veal shank meat falling off the marrow bones, the marrow seeping into saffron-infused risotto, the dense sauce moistening meat and grain. And all the richness is enhanced by the counterpoint of a vibrant gremolata topping of fresh garlic, lemon, and parsley. Fortunately, a trip to Milan is not necessary to enjoy this grand meal. With this recipe (and the one for the risotto, page 48), the multitude of pleasures in preparing, serving, and eating an authentic ossobuco alla Milanese will be yours at home. The most work may be finding a butcher who can supply the "tall" ossobuco I recommend: ask to have the shanks cut so each ossobuco is nearly 3 inches high (when standing on end). If necessary, you can use the flatter-and-wider-cut ossobuco you usually see in the market. Be aware, though, that the meat will cook more quickly and you will need to reduce the sauce ingredients so the ossobuco does not drown in the braising liquid.

Yield serves 6

Number Of Ingredients 23

6 veal shanks (ossobuco), cut 3 inches thick, about 1 pound each
2 bay leaves
4 whole cloves
1 sprig fresh rosemary
10 juniper berries
1 orange
1 lemon
1 tablespoon coarse sea salt, or to taste
1 cup or so all-purpose flour for dredging the meat
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely chopped onions
1/2 cup peeled and shredded carrot
1/2 cup finely chopped trimmed celery
2 teaspoons tomato paste
1 cup crushed canned Italian San Marzano plum tomatoes
2 cups white wine
About 8 cups hot poultry, meat, or vegetable stock
Freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley
2 plump garlic cloves, peeled and finely chopped
Zest of 1 lemon, in fine shreds or chopped
Cotton kitchen twine; a small piece of cheesecloth; a heavy 7-quart saucepan, such as an enameled cast-iron French oven, preferably about 12-inch diameter (just wide enough to hold all the shank pieces without excess space around them)

Steps:

  • Stand the shank pieces up on a flat end. Cut six lengths of twine, each about 2 feet long, and wrap one around the outside of each ossobuco, in the middle (the meat will look as though it's wearing a very tight belt). Tie the twine securely and trim the ends.
  • Cut a small square of cheesecloth and wrap up the bay leaves, cloves, rosemary sprig, and juniper berries. Tie the packet with twine. Shave off the peel of the orange and lemon in broad strips with a paring knife or vegetable peeler-remove only the colorful zest, not the bitter white pith. Squeeze and strain the juice from the orange.
  • Just before browning the meat, salt the ossobuco lightly, using 1/2 teaspoon in all. Dredge the shanks in the flour to coat all surfaces.
  • Pour the vegetable oil into the pan, and set over medium-high heat. Shake off excess flour, and set all the ossobuco in the oil, standing on a cut end. Let them sizzle for 4 to 5 minutes, until the bottoms are well browned; turn to caramelize the other cut side. Flip the pieces onto their round edges, and rotate so the fat crisps all around the shanks. Remove them to a platter when nicely colored-this will take 10 minutes or more.
  • When all the ossobuco are browned, carefully pour the hot vegetable oil out of the empty pan, leaving the crusted bits of meat on the bottom. Pour in the olive oil, set over medium-high heat, and dump in the onions. Stir them around for a minute or two, scraping the pan to release the caramelized bits, then stir in the carrot and celery. Drop in the cheesecloth herb sachet, sprinkle on a teaspoon of salt, and cook, stirring, until the vegetables are sizzling and wilting.
  • Clear a space in the pan bottom, and drop in the tomato paste; cook the paste in the hot spot for a minute, then stir it into the vegetables. Add the crushed tomatoes, stir well, and bring to a boil. Raise the heat to high, pour in the wine, and cook for a couple of minutes at a boil to evaporate the alcohol. Pour in the orange juice and about 6 cups of the hot stock; drop in all the strips of citrus zest and the remaining salt, and bring the liquids to a boil.
  • Return the ossobuco to the saucepan, standing them on end so they're evenly immersed in the sauce. Add more hot stock, if necessary, just to cover the tops of the ossobuco with liquid. Cover the pan, and lower the heat so the sauce is perking steadily but not too fast. Cook for an hour or so, covered, checking that the sauce has not reduced and is still covering the meat (add stock if needed). Turn the ossobuco over in the pan so the meat cooks evenly.
  • Uncover the pan, and cook for another hour or more at a bubbling simmer, adjusting the heat as necessary to maintain slow but steady concentration of the sauce. As the braising-liquid level gradually drops, carefully turn the shanks again, so no parts dry out.
  • Cook for 2 to 3 hours in all, until the meat at its thickest part is tender enough to pierce with a fork with only slight resistance, and the sauce is thick, reduced well below the tops of the shank pieces. Season with fresh pepper to taste and stir. Turn off the heat. Lift each ossobuco from the cooking pot with sturdy tongs, letting the sauce drain off, and place it on a large platter. Snip the knotted twine pieces with a scissors; pull off and discard. Lift out the cheesecloth sachet, press to release all the juices back into the pot, and discard.
  • Set a wire-mesh sieve in a bowl or saucepan. Strain all the sauce through the sieve, pressing the liquid from the strips of peel and vegetable bits. The sauce should be thick and velvety, with the consistency of molasses (if it is too thin, quickly reduce it over high heat). Taste the sauce, and adjust the seasoning for the last time.
  • Chop and stir together the chopped parsley, garlic, and lemon zest for the gremolata just before serving, for freshness. Spoon the Risotto alla Milanese (page 48) into the center of six wide plates, and nestle the ossobuco in the center of the risotto. Spoon over it some of the sauce, and sprinkle lightly with gremolata (about 1/2 teaspoon per serving). Serve with small spoons for scooping the delicious marrow from the bones, and pass the remaining gremolata at the table.

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