Braised Veal Shanks With Fava Bean Puree Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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 WHITE BEAN TOMATO SAUCE



Braised Veal Shanks with White Bean Tomato Sauce image

Categories     Bean     Beef     Tomato     Braise     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 19

5 tablespoons olive oil
2 tablespoons unsalted butter
6 large 2-inch-thick veal shanks (about 4 1/2 pounds), each patted dry and tied securely with kitchen string to keep the meat and bone attached
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves
2 bay leaves
2 fresh thyme sprigs or 1 teaspoon crumbled dried thyme
5 large parsley sprigs plus additional parsley sprigs for garnish
two 2-inch strips of lemon zest removed with a vegetable peeler
a 15- to 19-ounce can white beans, rinsed and drained
a 28-ounce can plum tomatoes, drained and chopped
1 cup dry white wine
2 cups chicken broth
For the gremolata
1/4 cup finely chopped parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic, or to taste

Steps:

  • In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
  • Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
  • Make the gremolata.
  • In a small bowl stir together the parsley, the zest, and the garlic.

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 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.

VEAL SHANKS WITH PRESERVED LEMON



Veal Shanks With Preserved Lemon image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h45m

Yield Four servings

Number Of Ingredients 15

2 lemons, thinly sliced crosswise
1 1/2 teaspoons salt
1 tablespoon sugar
2 cups water
1/2 pound double smoked bacon, rind removed, cut into large dice
4 veal shanks, about 1/2 pound each
1 large onion, peeled and minced
1 small clove garlic, peeled and minced
1 cup dry white wine
3 cups chicken broth, homemade or low-sodium canned
2 carrots, peeled and cut into large dice
4 turnips, peeled and cut into large dice
1/4 cup fresh thyme leaves
1 teaspoon freshly ground pepper
1 cup minced parsley leaves

Steps:

  • Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.
  • Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.
  • Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, 1/2 teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
  • Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately. Serve with root vegetable puree (recipe below).

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 18 grams, Carbohydrate 32 grams, Fat 31 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1758 milligrams, Sugar 15 grams, TransFat 0 grams

BRAISED FAVA BEANS



Braised Fava Beans image

Make and share this Braised Fava Beans recipe from Food.com.

Provided by Missy Wombat

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

7 ounces white onions
2 tablespoons olive oil
2 tomatoes
14 ounces fava beans
2 teaspoons vegetable bouillon granules
coarse salt
white pepper
2 tablespoons parsley, finely chopped

Steps:

  • Chop the onions.
  • Place the oil in a Dutch oven, add the onions and braise until transparent.
  • Skin, deseed and chop the tomatoes.
  • Add the tomatoes, beans and stock granules to he onions.
  • Cover and cook for about 30 minutes.
  • Add more water if it looks dry.
  • Season with salt and pepper, garnish with parsley and serve.

BRAISED VEAL SHANKS WITH FAVA BEAN PUREE



Braised Veal Shanks With Fava Bean Puree image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h50m

Yield Four servings

Number Of Ingredients 16

1 tablespoon olive oil
4 veal shanks, about 12 ounces each
6 large cloves garlic, peeled and thinly sliced
4 shallots, peeled and thinly sliced
1 cup white wine
3 cups chicken broth, homemade or low-sodium canned
5 medium-size carrots, peeled and cut across into 1/4-inch-thick slices
1/4 cup chopped Italian parsley
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
3 cups shelled fava beans
2 tablespoons heavy cream
1 teaspoon olive oil
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
4 teaspoons chopped fresh chives

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

More about "braised veal shanks with fava bean puree recipes"

BRAISED VEAL SHANKS WITH ROMANO BEANS RECIPE -SUNSET …
braised-veal-shanks-with-romano-beans-recipe-sunset image
2008-02-22 1. Sprinkle shanks with kosher salt. Pour olive oil into a 6- to 8-quart ovenproof pan or a 13- by 16-inch roasting pan over medium-high heat. …
From sunset.com
3/5 (1)
Estimated Reading Time 3 mins
Servings 6
Calories 525 per serving
  • Sprinkle shanks with kosher salt. Pour olive oil into a 6- to 8-quart ovenproof pan or a 13- by 16-inch roasting pan over medium-high heat. When hot, add shanks in a single layer (work in batches if necessary). Cook, turning until richly browned on two sides, 10 to 12 minutes total; transfer to a plate.
  • Add wine and vinegar and bring to a boil; cook until liquid is almost evaporated, stirring to loosen browned bits, 5 to 8 minutes. Add vegetables, ginger, 3 tablespoons thyme, bay leaves, pepper, tomato paste, garlic, orange and lemon peels, broth, and shanks. Cover pan (with foil if using a roasting pan).
  • Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans; cook until crisp-tender to bite, 1 to 2 minutes. Drain, place in ice water until cool, and drain again.


BRAISED VEAL SHANKS RECIPE | FOOD & WINE
braised-veal-shanks-recipe-food-wine image
2017-02-14 Add 4 cups of water; bring to a boil over high heat. Nestle the veal shanks and the spice sachet in the braising liquid. Cover the casserole and …
From foodandwine.com
Servings 8
Total Time 3 hrs 15 mins
Category Veal
  • Season the veal shanks generously with salt and pepper. In a very large enameled cast-iron casserole set over a heat diffuser (if you have one), melt the butter in the oil. Stir in the turmeric, then add the veal shanks. Cook over moderate heat, turning once, until lightly browned on both sides, about 6 minutes total. Transfer the veal to a plate.
  • Add the onions and a generous pinch of salt to the casserole and cook over moderate heat, stirring occasionally, until barely softened, about 5 minutes. Add 4 cups of water; bring to a boil over high heat. Nestle the veal shanks and the spice sachet in the braising liquid. Cover the casserole and braise over low heat until the veal is just tender, about 1 hour and 30 minutes. Uncover the casserole and cover the shanks with a large piece of parchment. Cover the casserole and continue to braise over low heat until the veal is very tender, about 45 minutes longer.
  • Using a slotted spoon, transfer the veal shanks and onions to a platter and tent with foil. Boil the braising liquid over high heat until slightly reduced but still light in color, about 10 minutes. Discard the strings from the shanks and spoon some of the braising liquid on top. Serve.


BRAISED VEAL SHANKS WITH FAVA BEAN PUREE - PLAIN.RECIPES
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.
From plain.recipes


GERMAN BRAISED VEAL SHANKS ON BAKESPACE.COM
Dredge veal shanks in flour and seasoning mixture and tap off any excess. Heat a large heavy bottom skillet or Dutch oven, over medium-high heat, add oil and butter. Sear shanks on all sides. Add more oil and butter if needed. Remove the browned veal shanks and set aside. Add onion, celery, carrots, garlic, bay leaves and dill to the pan and ...
From bakespace.com


BRAISED LAMB SHANKS WITH ARTICHOKES AND FAVA BEANS - SHAWN ...
2018-03-14 12 fava bean pods, beans removed from pod, boiled in water for 4 minutes, cooled, shelled and thinly sliced; Fresh dill sprigs; Braised Artichokes (Recipe follows) Season lamb shanks with salt and pepper. In large skillet, heat oil over medium-high heat. Brown each shank on all sides. Combine butter and thyme leaves, baste shanks. Remove shanks ...
From shawnsqualitymeats.com


WINE-BRAISED VEAL SHANKS RECIPE - DANNY MEYER | FOOD & WINE
Dip each veal shank into the sauce and place on a baking sheet. Roast the shanks on the top shelf of the oven until nicely glazed, about 5 minutes. Reheat …
From foodandwine.com


BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE ...
Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain. Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
From foodnewsnews.com


BRAISED VEAL SHANKS RECIPE - CUISINART.COM
veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive oil. and butter in a 12-inch Cuisinart® skillet over medium-high heat. When hot, add the veal shanks and cook for 4 to 5 minutes on each side, until nicely browned. Remove and reserve. Add the chopped onions, carrots, shallots, celery, garlic, and herbes de ...
From cuisinart.com


BRAISED VEAL SHANK WITH ORANGE SAUCE RECIPE - EAT SMARTER USA
For the marinade: combine all ingredients for the marinade, add veal shank and marinate for 12 hour. Turn meat occasionally. Remove meat from the marinade and pat dry. Heat butter in a roasting pan and brown meat lightly on all sides.
From eatsmarter.com


SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS - GARLIC & …
2016-09-28 instructions. Preheat the oven to 300°. Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins. Set the garlic aside. Tie the herbs in a tight bundle using kitchen string and set aside.
From garlicandzest.com


BRAISED VEAL SHANKS WITH WHITE BEAN AND TOMATO SAUCE
Braised Veal Shanks with White Bean and Tomato Sauce recipe: A Classic Italian Dish with Just A Few Little Tweaks.
From bigoven.com


BRAISED VEAL SHANKS RECIPE | EAT SMARTER USA
Brown veal shanks on both sides. Remove from the pan and set aside. Reduce heat and add butter to the roasting pan and saute onions, garlic and carrot for a few minutes. Add tomatoes and thyme and simmer briefly. Add tomato paste, red wine and veal stock. Return meat to the pan and braise, covered, in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) …
From eatsmarter.com


BRAISED LAMB SHANKS WITH ARTICHOKES & FAVA BEANS - CATELLI ...
Strain liquid and skim off fat. In pan combine broth from shanks and artichokes, add 1/2 cup lemon juice. Bring to a rolling boil and cook for 10 minutes. Warm artichoke wedges in broth just before serving. Place each shank in large shallow bowl with broth, onions and artichoke wedges. Sprinkle with tomato pieces, fava beans and dill.
From catellibrothers.com


BRAISED VEAL SHANKS WITH CREAM SAUCE RECIPE | EAT SMARTER USA
1. Preheat the oven to 160°C (approximately 320°F). 2. Rinse meat and season with salt and pepper. Heat oil in an oven-safe pan and sear meat on all sides. Remove from pan and set aside. Peel onions, garlic, carrots and celery and coarsely chop. Cook in meat drippings and deglaze with white wine.
From eatsmarter.com


BRAISED VEAL SHANKS WITH ROMANO BEANS - GLUTEN FREE RECIPES
Braised Veal Shanks with Romano Beans is a gluten free and primal main course. One portion of this dish contains roughly 48g of protein, 18g of fat, and a total of 539 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. A mixture of sage, kosher salt, cider vinegar, and a handful of other ingredients are all it takes to make this …
From fooddiez.com


FAVA BEANS RECIPES - NYT COOKING
Browse and save the best fava beans recipes on New York Times Cooking. X Search. Fava Beans Recipes . Spring Vegetable Ragoût With Brown Butter Couscous David Tanis. 1 hour. Spring Lamb and Chickpea Stew David Tanis. 2 hours, plus overnight soaking. Burrata With Fava Beans, Fennel and Celery David Tanis. 45 minutes. Harira Soup David Tanis. 2 hours. …
From cooking.nytimes.com


VEAL SHANKS BRAISED WITH RUM, WITH RUM ... - PLAIN.RECIPES
With an immersion blender, puree the liquids in the pan. To serve, discard the strings from the veal. Divide the sweet potatoes and beans among 4 large plates and arrange the shanks on top. Pour the thickened sauce back over the shanks and serve immediately. 2 pounds sweet potatoes; 1/2 cup heavy cream; 1/4 cup dark rum
From plain.recipes


BRAISED CHICKEN WITH FAVA BEANS RECIPE - SARA KRAMER ...
Transfer the chicken legs to a plate and let cool slightly; discard the onion, lemon half and bay leaf. Skim the fat off the braising liquid, then simmer over moderately high heat until reduced by ...
From foodandwine.com


VEAL SHANK RECIPES - NYT COOKING
Browse and save the best veal shank recipes on New York Times Cooking. X Search. Veal Shank Recipes . Osso Buco With Orange-Herb Gremolata Dorie Greenspan. 2 hours, mostly unattended. Cookbook. Pressure Cooker Osso Buco Melissa Clark. 2 hours 30 minutes. Veal Shank With Shallots and Chanterelles Florence Fabricant. 3 hours. Braised Veal Shanks …
From cooking.nytimes.com


BRAISED VEAL SHANKS RECIPE - SUMMARIZED BY PLEX.PAGE ...
Veal shanks are served over polenta or saffron risotto. Osso Buco always sounds to me like something very to do. That's until I do. It's actually quite easy to and it's one of the best recipes you can make with veal shanks. In this recipe, Osso Buco is pot everything cooked in a big habillo on top of the stove. You do need to use multiple pans or turn on the oven. Just place all …
From plex.page


BRAISED VEAL SHANKS WITH GARLIC RECIPES - FOOD NEWS
Braised Veal Shanks With Garlic Recipe. Season flour generously with salt and pepper. Pat veal dry. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5 quart pot over high heat. Add veal in batches and brown well on all sides, about 15 minutes. Remove veal. Stir leeks, onion, carrots, parsley stems, thyme, oregano and bay leaf into same pot. Add another Tbsp of olive oil to the …
From foodnewsnews.com


Related Search