BRAISED VEAL SHANKS
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
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
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 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
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
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
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
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
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h45m
Yield Four servings
Number Of Ingredients 15
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
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
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
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
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BRAISED VEAL SHANKS WITH ROMANO BEANS RECIPE -SUNSET …
From sunset.com
3/5 (1)Estimated Reading Time 3 minsServings 6Calories 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
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Servings 8Total Time 3 hrs 15 minsCategory 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.
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