Slow Roasted Veal Shank With Melted Cabbage And Cippolini Onions Recipes

ROASTED VEAL SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 475°F. 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, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
• Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 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 processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.

BRAISED VEAL SHANKS

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.

VEAL SHANKS WITH MUSHROOMS, SLOW COOKER

Steps:

• Heat 1 tbs oil in a large skillet. Add veal and brown on all sides. Remove to slow cooker.
• Sprinkle veal with tapioca.
• Add shallots, mushrooms, celery, garlic, paprika to skillet and sauté briefly.
• Add stock, sherry, herbs, coffee, and simmer briefly, stirring well.
• Pour over veal.
• Cover and cook, low heat, 6 - 7 hours.
• Check 30 minutes before serving and if sauce needs to be thickened add 2 tsp instant tapioca or 1 tbs cornstarch dissolved in 2 tbs water.
• When ready, remove to a platter and serve.

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