Slow Roasted Veal Shank With Melted Cabbage And Cippolini Onions Recipes

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VEAL SHANK PAPRIKASH



Veal Shank Paprikash image

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 20

5 tablespoons vegetable oil
2 medium onions, thinly sliced
2 green bell peppers, thinly sliced
Kosher salt
1 14.5-ounce can diced tomatoes
1 1/2 tablespoons sweet Hungarian paprika
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 cross-cut sections veal shank (about 5 pounds)
Freshly ground pepper
1 tablespoon all-purpose flour
2 tablespoons sugar
2 1/2 tablespoons extra-virgin olive oil
1 pound cipollini onions, peeled
1/2 cup white wine
Kosher salt
3/4 pound wild mushrooms, broken into pieces
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Freshly ground pepper

Steps:

  • Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
  • Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
  • Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
  • Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
  • Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions

CIPPOLINI ONIONS ROASTED WITH DUCK FAT



Cippolini Onions Roasted with Duck Fat image

Provided by Tyler Florence

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

1/2 cup reserved duck fat
1 pound cippolini onions, peeled
5 sprigs fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred.

PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR



Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar image

Provided by Andrew Zimmern

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
5 tablespoons butter
7 shallots, minced
2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
2 cups natural apple cider
1/2 cup calvados or applejack
1/2 cup cider vinegar
1 cup chicken stock
1/2 cup heavy cream
3 tablespoons minced tarragon
1/2 cup dried Zante currants
Sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
  • In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
  • Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
  • Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
  • Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.

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