Braised Veal Cheeks With Coconut Risotto Recipes

BRAISED VEAL WITH RICE: REISFLEISCH

Steps:

• Cut the veal into thin slices, the size of a silver dollar.
• In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
• Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
• Serve hot and sprinkle with fresh herbs and grated Parmesan.
• Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

BRAISED VEAL CHEEKS WITH GRILLED RAMPS AND PORCINI

Steps:

• Preheat the oven to 350°F.
• Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
• Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
• Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
• Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.

BRAISED VEAL SHANKS WITH GARLIC

Steps:

• Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
• Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2 1/2 hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
• The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.

BRAISED VEAL SHANKS

Steps:

• Make stew:
• Put oven rack in middle position and preheat to 350°F.
• Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
• Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
• Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
• Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
• Make gremolata:
• Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
• *Available at specialty foods shops and cooking.com.