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Braised Veal Shanks Recipe

  • Ingredients: 20
  • Serves: 4
  • Prep: 1 hr
  • Bake: 4 hr

Braised veal shanks with accompaniment: wild mushroom risotto. To make this braised veal shanks for 4 persons you will need 1 hr for preaparation and 4 hr for baking.

Ingredients

For stew

  • 2 cups veal demiglace *
  • 4 meaty cross-cut veal shanks , each tied with kitchen string
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 tbsps. olive oil
  • 3 tbsps. unsalted butter
  • 2 medium onions, cut into 1/4-inch dice
  • 2 medium carrots, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 1 garlic clove, finely chopped
  • 1 1/2 cups dry red wine
  • 1 can whole tomatoes in juice, drained and coarsely chopped
  • 1 Turkish or 1/2 California bay leaf

For gremolata

For quail

  • Special equipment: kitchen string; wooden picks

Special equipment:

  • 2 10-inch nonstick ovenproof skillets

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

Make stew:

  1. Step 1 Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
  2. Step 2 Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 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.

    For this step you will need

  5. Step 5 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.

    For this step you will need

  6. Step 6 Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil.
  7. Step 7 Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes.

Make gremolata:

Nutrition information

Calories 801 Carbohydrates 26 g (9%)
Fat 30 g (46%) Protein 94 g (187%)
Saturated Fat 11 g (55%) Sodium 2,105 mg (88%)
Polyunsaturated Fat 3 g Fiber 5 g (19%)
Monounsaturated Fat 12 g Cholesterol 363 mg (121%)
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Braised Veal Shanks Recipe

Braised veal shanks with .

Directions

  1. Step 1 In a pan just large enough to hold them in a single layer, brown the veal shanks on both sides in oil over high heat.
  2. Step 2 Pour over enough white wine to come a quarter of the way up the sides of the shanks. Simmer over medium heat until only a couple of tablespoons of liquid remain in the bottom of the pan.
  3. Step 3 Add julienned carrots, leeks, and turnips to the pan and pour over enough veal or chicken broth or water to come about halfway up the sides of the shanks.
  4. Step 4 Cover the pan and bake at 325°F for 2 hours, or until the shanks offer no resistance when poked with a skewer; the julienned vegetables will be meltingly tender.
  5. Step 5 Check periodically to make sure the liquid isn’t boiling; a bubble should rise to the surface only every 2 or 3 seconds.
  6. Step 6 Carefully transfer the shanks to individual soup plates, place a mound of the julienned vegetables on each shank, and ladle over the hot braising liquid.
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Braised Veal Shanks Recipe

  • Ingredients: 40
  • Serves: 4
  • Prep: 45 min
  • Bake: 3 1/4 hr

Braised veal shanks with finely chopped fresh flat-leaf parsley, finely grated fresh lemon zest, finely grated fresh orange zest, large garlic clove, minced. To make this braised veal shanks for 4 persons you will need 45 min for preaparation and 3 1/4 hr for baking.

Ingredients

For shanks

  • 8 meaty cross-cut veal shanks
  • 3/4 cup all-purpose flour
  • 3 1/2 tsps. salt
  • 1 1/4 tsps. black pepper
  • 6 tbsps. extra-virgin olive oil
  • 1 large onion, chopped
  • 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 can whole tomatoes in juice, pulsed in food processor until chopped
  • 1 cup water
  • 2 strips fresh lemon zest
  • 2 strips fresh orange zest

For gremolata

  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tsp. finely grated fresh lemon zest
  • 1 tsp. finely grated fresh orange zest
  • 1 large garlic clove, minced

For gravy:

Fettuccine

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

Make shanks:

  1. Step 1 Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper.

    For this step you will need

  2. Step 2 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks.

    For this step you will need

  5. Step 5 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.

    For this step you will need

  6. Step 6 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.

    For this step you will need

  7. Step 7 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.

    For this step you will need

  8. Step 8 Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter.

    For this step you will need

Make gremolata:

Nutrition information

Calories 811 Carbohydrates 25 g (8%)
Fat 31 g (48%) Protein 99 g (197%)
Saturated Fat 7 g (36%) Sodium 2,088 mg (87%)
Polyunsaturated Fat 3 g Fiber 3 g (14%)
Monounsaturated Fat 16 g Cholesterol 371 mg (124%)
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