VEAL SHANK WITH SHALLOTS AND CHANTERELLES
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
- Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1290 milligrams, Sugar 13 grams, TransFat 0 grams
BRAISED VEAL SHANKS WITH GREMOLATA
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
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
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.
VEAL SHANKS WITH MUSHROOMS AND ROSEMARY
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Dredge the pieces of shank in flour seasoned with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
- Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
- Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams
BRAISED VEAL SHANKS WITH ROSEMARY AND THYME
Steps:
- Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate.
- Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h50m
Yield Four servings
Number Of Ingredients 16
Steps:
- To make the veal, heat the olive oil in a large, deep, heavy-bottom skillet. Add the veal shanks and cook until brown on all sides, about 10 minutes. Remove the shanks from the skillet and set aside. Add the garlic and shallots and cook, stirring constantly, until browned, about 1 minute. Add the wine and simmer until reduced by half, about 5 minutes, scraping up any browned bits stuck to the bottom of the skillet.
- Return the shanks to the pan and pour in the broth. Bring to a boil. Reduce heat and simmer slowly for 1 hour. Add the carrots. Continue cooking until the meat is very tender, about 1 hour more. Remove the shanks from the skillet. Increase the heat and simmer for 15 minutes. Stir in the parsley, salt and pepper and return the shanks to the skillet. Taste and adjust seasoning, if needed.
- Meanwhile, to make the puree, place the fava beans in a medium-size saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until soft, about 15 to 20 minutes. Drain, reserving the liquid. Place the beans in a food processor. Add 1/2 cup of the cooking liquid, the cream and the olive oil. Process until smooth, stopping to scrape the sides of the bowl. Season with salt and pepper to taste.
- Place 1 shank on each of 4 plates and spoon the sauce over. Divide the puree among the plates and sprinkle with chives. Serve immediately.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 11 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 13 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 1494 milligrams, Sugar 21 grams
BRAISED VEAL SHANKS
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 SHANK WITH MUSHROOMS AND SHALLOTS RECIPE
Provided by á-2953
Number Of Ingredients 10
Steps:
- Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.
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- In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
- Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
- Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
- Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through. Serve hot.
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