Braised Veal With Gremolata Recipes

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LEMON BRAISED VEAL SHOULDER



Lemon Braised Veal Shoulder image

Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.

Provided by threeovens

Categories     Veal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F; season veal with pepper and half the salt.
  • Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
  • Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
  • Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
  • Transfer veal and vegetables to a serving platter and keep warm.
  • Strain pan juices into a heat proof bowl, skimming off and discarding fat.
  • Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
  • Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
  • Spoon sauce over veal or serve on the side.

BRAISED VEAL



Braised veal image

Provided by Andy Harris & Georgie Socratous

Categories     Jamie Magazine     Sunday lunch     Dinner Party     Beef     Mushroom     Stew

Time 3h

Yield 10

Number Of Ingredients 11

1 large knob of butter
olive oil
1 x 2 kg fillet of higher-welfare veal leg, tied with string
2 onions
2 cloves of garlic
400 g leeks
300 g baby carrots
2 fresh bay leaves
350 ml white wine
2 handfuls of mixed mushrooms
300 ml double cream

Steps:

  • Place a casserole pan on a medium heat and melt half the butter with a splash of oil. Season and brown the veal on all sides, then remove from pan and set aside.
  • Peel and finely slice the onions and garlic, then trim and cut the leeks into large chunks. Sauté in the same pan until soft but not coloured, then add the carrots and cook for a few minutes.
  • Make a space in the middle, and place in your veal, surrounded by the veg. Tuck the bay into the veal and pour in the wine and 100ml water.
  • Bring to the boil, then cover with a circle of greaseproof paper and simmer for 2 to 2 hours 30 minutes, till the veal is tender. Check the liquid level every 20 minutes or so, adding water as necessary.
  • When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the mushrooms and fry until they start to turn golden.
  • Season, and stir into the veal with the double cream. Bring back to the boil then simmer uncovered for 10 minutes, till reduced.
  • Transfer the veal to a board and slice. Serve with braised veg, buttered spätzli or noodles and cabbage gratin.

Nutrition Facts : Calories 439 calories, Fat 26.5 g fat, SaturatedFat 12.4 g saturated fat, Protein 35.9 g protein, Carbohydrate 8.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD



Braised Veal Shoulder with Gremolata and Tomato-Olive Salad image

Provided by Diane Rossen Worthington

Categories     Olive     Tomato     Braise     Passover     Father's Day     Veal     Family Reunion     Parsley     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Gremolata:
3/4 cup chopped fresh Italian parsley
6 large garlic cloves, finely chopped
3 large tablespoons finely grated lemon peel
4 teaspoons chopped fresh rosemary
Veal:
1 5-pound boned trimmed veal shoulder clod roast
Coarse kosher salt
3 tablespoons extra-virgin olive oil, divided
2 cups chopped onions
2 medium carrots, diced
1 cup chopped celery
1/2 cup dry red wine
2 cups low-salt chicken broth
1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
3/4 cup halved pitted kalamata olives
Special Equipment
Kitchen string

Steps:

  • For gremolata:
  • Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
  • For veal:
  • Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
  • Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
  • Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
  • Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
  • Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
  • Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
  • Sprinkle veal with reserved 1/4 cup gremolata and serve.

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 WITH GREMOLATA



Braised Veal with Gremolata image

Categories     Beef     Mushroom     Braise     Passover     Lemon     Basil     Veal     White Wine     Spring     Kosher     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For veal
2 cups boiling water
1 ounce dried porcini
1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
For gremolata
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely grated fresh lemon zest
2 teaspoons minced garlic
Accompaniment: porcini matzo polenta wedges

Steps:

  • Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  • Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  • Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  • Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  • Make gremolata:
  • Stir together gremolata ingredients.
  • Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  • Heat and serve veal:
  • Preheat oven to 350°F.
  • Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  • Sprinkle with remaining gremolata.

BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

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 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.

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From crecipe.com


BRAISED VEAL SHANKS WITH GREMOLATA – RECIPES NETWORK
2015-08-03 Recipe Types: Breakfast, Cocktail, Dessert, Dinner, Gluten Free, Lunch, Pasta, Pizza, Salad, Soup, Vegan. Braised Veal Shanks with Gremolata. 2015-08-03. Course: Main Dish; Add to favorites; Yield : 4 servings; Prep Time : 10m; Cook Time : 20m; Ready In : 30m; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 …
From recipenet.org


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