Braised Veal With Aromatic Vegetables Recipes

BRAISED VEAL SHANKS WITH GREMOLATA

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 BREAST WITH BULB VEGETABLES

Steps:

• 1. Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.
• 2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
• 3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
• 4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

VEAL MEATBALLS WITH BRAISED VEGETABLES

Steps:

• Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
• While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
• Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
• Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
• Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
• While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
• Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
• Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES

Steps:

• In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
• Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
• Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
• Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
• Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
• Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.

BRAISED VEAL BREAST WITH HERBS, PERNOD, AND TOMATOES

Steps:

• Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
• Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
• Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
• Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.