Pan Roasted Veal Shanks With Calvados Apples And Cider Vinegar Recipes

SLOW ROASTED VEAL SHANK WITH MELTED CABBAGE AND CIPPOLINI ONIONS

Steps:

• Season shank with sea salt and pepper. Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven. Continually baste shank and cook until brown. Add mirepoix (carrots, celery and onions) and brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek. Continually baste while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan. Remove shank and add water to pan and reduce to make a sauce. Strain and reseason with sea salt and pepper.;
• CABBAGE: Heat a rondeau, add bacon fat, duck fat, onions, and shallots. When shallots are lightly caramelized, add cabbage. Season lightly with salt and pepper and cook until cabbage is lightly caramelized. Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar and check seasoning.
• CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar. Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover. Cook until onions are glazed and lightly caramelized. Set aside.
• TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely. Cook until dry or jam-like consistency. Check seasoning.
• PLATING: Place cabbage on plate, top with shank. Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper.
• Wine Suggestion: Caine Five, 1995

VEAL SHANK PAPRIKASH

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

VEAL SCALOPPINE W/CREAM, CALVADOS & APPLES (JACQUES PEPIN)

Steps:

• Peel, core & cut apples into 1/2-in cubes. Place them in a bowl, add lemon juice, mix thoroughly so apples are well-coated & set aside.
• Sprinkle veal escalopes w/salt & pepper & then w/the flour, shaking off any excess.
• Heat butter & oil in a lrg skillet at least 15-in in diameter. When hot, add veal a few pieces at a time & saute till lightly brown on both sides (approx 4 min on ea side over med-heat).
• When escalopes are cooked, arrange them on a platter & set aside in a warm place such as an oven heated to 180°F (80°C).
• Add apples w/lemon juice & Calvados to the pan. Scrape up all pan encrustations & cook over mod-heat (stir freq) for 3 minutes.
• Add cream & cont cooking till mixture has turned a rich ivory color. Reduce heat & cook (stir freq) for almost 10 min or till the cream has reduced by half & the sauce coats a spoon.
• Taste for seasoning; you will prob need to add about 1/2 tsp salt. Spoon sauce over escalopes & serve immediately.
• NOTE: The recipe says this serves 6 as a main-course, but I think it is more likely to serve 4 as a main-dish or 6 as an appy. I expect it may depend on what the entire menu looks like, so I will let you decide this for yourself.