Roasted Veal Shanks With Rosemary Recipes

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ROASTED VEAL SHANKS



Roasted Veal Shanks image

Make and share this Roasted Veal Shanks recipe from Food.com.

Provided by KathyP53

Categories     Meat

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

2 (2 1/2 lb) veal shanks
coarse kosher salt
6 tablespoons olive oil, divided
2 cups chopped carrots
2 cups thinly sliced onions
1 1/2 cups chopped celery
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
2 garlic cloves, minced
6 cups low sodium chicken broth, divided
chopped fresh Italian parsley

Steps:

  • Preheat oven to 475 degrees.
  • Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 30 minutes. Transfer pot to oven and roast uncovered for additional 30 minutes (veal will be dark brown). Remove from oven but leave oven on at 475 degrees.
  • Heat 2 tbsp oil in large skillet over medium-high heat. Saute carrots, onion, and celery until softened, about 10-12 minutes. Add chopped rosemary, sage, and garlic; saute 2 minutes.
  • Transfer veal to platter; pour off oil from pot. Add 3 cups of broth and sauteed vegetables to pot and bring to boil. Return veal to pot and roast uncovered, turning every 30 minutes, and adding additional broth by the cup to keep veal moistened as broth evaporates, for 1 hour and 15 minutes.
  • Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer; pressing on solids to extract liquid.
  • Transfer vegetables to food processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard rest of puree).
  • Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes, turning veal over halfway through.
  • Cut meat off bones into 1" thick pieces. Transfer to bowl or large platter. Pour sauce over veal and garnish with parsley and rosemary sprigs.

Nutrition Facts : Calories 629.1, Fat 28.4, SaturatedFat 6.4, Cholesterol 283.5, Sodium 437.2, Carbohydrate 13.2, Fiber 2.4, Sugar 4.7, Protein 78.3

SLOW ROASTED VEAL SHANK WITH MELTED CABBAGE AND CIPPOLINI ONIONS



Slow Roasted Veal Shank with Melted Cabbage and Cippolini Onions image

Provided by Food Network

Categories     main-dish

Time 4h

Number Of Ingredients 37

1 veal shank, (4 pounds) minus hock (10 to 12 inches long)
Sea salt and pepper
4 ounces olive oil
2 tablespoons unsalted butter
2 carrots, diced
2 celery stalks, diced
1 onion, diced
10 ounces white wine
5 whole garlic cloves
2 bay leaves
4 sprigs thyme
4 sprigs parsley
6 peppercorns
1 green leek
1-ounce bacon fat
1-ounce duck fat
1 onion, sliced thin
6 shallots, sliced
1 head cabbage, shredded
Salt and pepper to taste
1/4 tablespoon caraway seeds
4 ounces white wine
16 ounces of oxtail stock
2 tablespoons unsalted butter
1-ounce rice wine vinegar
3 tablespoons unsalted butter
1/4 cup sugar
1 pound cippolini onions
Salt to taste
1 sprig thyme
Chicken stock to cover
6 tomatoes, concasse (finely chopped)
1 clove garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon sugar to taste
1 tablespoon mustard seeds

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

ROAST VEAL WITH ROSEMARY AND POTATOES



Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories     dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

  • Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
  • Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
  • Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
  • Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY



Veal shanks with mushrooms and rosemary image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 11

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried rosemary

Steps:

  • Preheat oven to 375 degrees.
  • Dredge the pieces of shank in flour seasoned with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
  • Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
  • Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams

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 ROSEMARY AND THYME



Braised Veal Shanks With Rosemary and Thyme image

Make and share this Braised Veal Shanks With Rosemary and Thyme recipe from Food.com.

Provided by ilovechocolate

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

all-purpose flour
3 1/4 lbs center-cut veal shanks, about 6 1-inch thick pieces
1/4 cup plus 2 tablespoons olive oil
1 large onion, finely chopped
1 large carrot, peeled, finely chopped
2 celery ribs, finely chopped
5 large fresh thyme sprigs
1 large fresh rosemary sprig
1 bay leaf
1 3/4 cups chicken stock or 1 3/4 cups one 14 1/2-ounce can low sodium chicken broth

Steps:

  • Preheat oven to 350°F
  • Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess.
  • Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side.
  • Using tongs, transfer veal pieces to plate.
  • Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes.
  • Season vegetables to taste with salt and pepper.
  • Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven.
  • Cook until veal is very tender, about 1 hour 10 minutes.
  • Discard bay leaf.
  • Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired.
  • Spoon sauce and vegetables over veal and serve immediately.

Nutrition Facts : Calories 399.7, Fat 18.5, SaturatedFat 4.1, Cholesterol 186.4, Sodium 326.4, Carbohydrate 6.5, Fiber 0.9, Sugar 3, Protein 49.2

BRAISED VEAL SHANKS WITH ROSEMARY AND THYME



Braised Veal Shanks with Rosemary and Thyme image

Provided by David Drake

Categories     Braise     Rosemary     Veal     Winter     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

All purpose flour
6 1-inch-thick pieces center-cut veal shank (about 3 1/4 pounds total)
1/4 cup plus 2 tablespoons olive oil
1 large onion, finely chopped
1 large carrot, peeled, finely chopped
2 celery stalks, finely chopped
5 large fresh thyme sprigs
1 large fresh rosemary sprig
1 bay leaf
1 3/4 cups chicken stock or one 14 1/2-ounce can low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate.
  • Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.

PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR



Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar image

Provided by Andrew Zimmern

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
5 tablespoons butter
7 shallots, minced
2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
2 cups natural apple cider
1/2 cup calvados or applejack
1/2 cup cider vinegar
1 cup chicken stock
1/2 cup heavy cream
3 tablespoons minced tarragon
1/2 cup dried Zante currants
Sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
  • In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
  • Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
  • Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
  • Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.

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