Veal Shanks With Porcini Recipes

VEAL SHANKS

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

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.

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

OSSOBUCO MILANESE

Steps:

• Preheat the oven to 325 degrees F.
• Dust each shank with flour, salt and pepper.
• In a large oven proof pan, melt the butter with the oil, and brown the shanks well on both sides.
• Remove to a separate plate and pour off any fat.
• Rehydrate the porcini mushrooms in a cup of warm water for 30 minutes.
• Drain, retaining the mushroom liquid, and finely chop the mushrooms and set aside.
• Strain the mushroom liquid through a fine sieve, and measure out 1/2 cup, then set aside
• Add the vegetables to the pan, and sauté the vegetables until tender.
• Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce.
• Add the beef broth and mushroom liquid and heat.
• Return the shanks to the pan, cover and place in the oven for at least 2 hours, or until the meat begins to fall off the bones.
• Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.
• Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.

BRAISED VEAL SHANKS WITH PORCINI AND POTATOES

Steps:

• Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 4 minutes per side. Place atop vegetables in Dutch oven. Add wine to skillet; bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.)
• Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through.
• Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

ORECCHIETTE WITH RED-WINE VEAL SAUCE

Steps:

• Make sauce:
• Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
• Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
• Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

VEAL SHANKS WITH PORCINI

Steps:

• 1 Place the mushrooms in a bowl with 1 cup warm water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain and chop fine. Strain the mushroom liquid through a paper coffee filter into a bowl. Reserve the liquid. 2 In a Dutch oven large enough to hold the veal shanks side by side, or another deep, heavy pot with a tight-fitting lid, heat the olive oil with the butter over medium heat. Add the veal and cook, turning the shanks occasionally, until browned, about 20 minutes. Sprinkle with salt and pepper. 3 Scatter the mushrooms, carrots, celery, onion, and garlic around the shanks and cook until the vegetables are tender, about 10 minutes. Add the white wine and let simmer for 1 minute. Stir in the tomato paste, mushroom liquid, and herbs. Bring to a simmer and cook over low heat, turning the meat occasionally, until it is very tender and comes away from the bone when tested with a fork, about 2 hours. (Add a little water if the liquid evaporates too quickly.) 4 Transfer the meat to a platter and cover to keep warm. Tip the pot and skim the fat from the juices. Discard the herbs. Boil the juices until slightly thickened. 5 Remove the strings from the veal shanks. Holding each shank by the bone, carve the meat lengthwise. Arrange the slices on a platter and spoon the juices over all. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.