Braised Veal Shank With Mushrooms And Shallots Recipes

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.

BRAISED VEAL SHANKS, MILAN STYLE

Steps:

• Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
• Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
• Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
• Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

BRAISED VEAL SHANKS WITH MUSHROOMS AND SHALLOTS

Steps:

• 1.Preheat oven to 350 2. Heat 4 tbs. oil in large heavy pot over medium high heat. Add shallots and saute until begins to brown (7 min.) remove with slotted spoon to plate. 3.Add garlic, rosemary, and mushrooms to pot, saute 5 min until brown. Transfer to bowl. 4.Add remaining 2 tbs. oil to pot. Sprinkle veal with salt and pepper, and coat with flour. Saute until brown, (5 min. per side). Transfer veal to another plate. 5. Add 2 tbs. flour to pot, stir until golden ( 1 min.). Add chicken broth, bring to boil, scraping up bits. Return veal and cooked mushroom mixture to pot, bring to boil.( Do not add shallots yet) 6.Cover pot, place in oven. Cook veal mixture 30 min. Add shallots, cover and return pot to oven. Cook 30 min. longer. Uncover pot. Cook until veal is tender and sauce thickens (20 min. longer) Can be made ahead, chill uncovered until cold (2 hours).Cover, chill, reheat before serving.

BRAISED VEAL SHANKS WITH GREMOLATA

Steps:

• Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
• For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.

BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE

Steps:

• Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.

VEAL SHANK WITH SHALLOTS AND CHANTERELLES

Steps:

• Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
• Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

VEAL STEW WITH SHALLOTS AND MUSHROOMS

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
• Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
• Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
• Enjoy.

BRAISED VEAL SHANKS, MILAN STYLE

Steps:

• Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain.
• Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
• Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
• Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.

VEAL SHANKS WITH MUSHROOMS AND 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.

BRAISED VEAL SHANKS

Steps:

• Stand the shank pieces up on a flat end. Cut six lengths of twine, each about 2 feet long, and wrap one around the outside of each ossobuco, in the middle (the meat will look as though it's wearing a very tight belt). Tie the twine securely and trim the ends.
• Cut a small square of cheesecloth and wrap up the bay leaves, cloves, rosemary sprig, and juniper berries. Tie the packet with twine. Shave off the peel of the orange and lemon in broad strips with a paring knife or vegetable peeler-remove only the colorful zest, not the bitter white pith. Squeeze and strain the juice from the orange.
• Just before browning the meat, salt the ossobuco lightly, using 1/2 teaspoon in all. Dredge the shanks in the flour to coat all surfaces.
• Pour the vegetable oil into the pan, and set over medium-high heat. Shake off excess flour, and set all the ossobuco in the oil, standing on a cut end. Let them sizzle for 4 to 5 minutes, until the bottoms are well browned; turn to caramelize the other cut side. Flip the pieces onto their round edges, and rotate so the fat crisps all around the shanks. Remove them to a platter when nicely colored-this will take 10 minutes or more.
• When all the ossobuco are browned, carefully pour the hot vegetable oil out of the empty pan, leaving the crusted bits of meat on the bottom. Pour in the olive oil, set over medium-high heat, and dump in the onions. Stir them around for a minute or two, scraping the pan to release the caramelized bits, then stir in the carrot and celery. Drop in the cheesecloth herb sachet, sprinkle on a teaspoon of salt, and cook, stirring, until the vegetables are sizzling and wilting.
• Clear a space in the pan bottom, and drop in the tomato paste; cook the paste in the hot spot for a minute, then stir it into the vegetables. Add the crushed tomatoes, stir well, and bring to a boil. Raise the heat to high, pour in the wine, and cook for a couple of minutes at a boil to evaporate the alcohol. Pour in the orange juice and about 6 cups of the hot stock; drop in all the strips of citrus zest and the remaining salt, and bring the liquids to a boil.
• Return the ossobuco to the saucepan, standing them on end so they're evenly immersed in the sauce. Add more hot stock, if necessary, just to cover the tops of the ossobuco with liquid. Cover the pan, and lower the heat so the sauce is perking steadily but not too fast. Cook for an hour or so, covered, checking that the sauce has not reduced and is still covering the meat (add stock if needed). Turn the ossobuco over in the pan so the meat cooks evenly.
• Uncover the pan, and cook for another hour or more at a bubbling simmer, adjusting the heat as necessary to maintain slow but steady concentration of the sauce. As the braising-liquid level gradually drops, carefully turn the shanks again, so no parts dry out.
• Cook for 2 to 3 hours in all, until the meat at its thickest part is tender enough to pierce with a fork with only slight resistance, and the sauce is thick, reduced well below the tops of the shank pieces. Season with fresh pepper to taste and stir. Turn off the heat. Lift each ossobuco from the cooking pot with sturdy tongs, letting the sauce drain off, and place it on a large platter. Snip the knotted twine pieces with a scissors; pull off and discard. Lift out the cheesecloth sachet, press to release all the juices back into the pot, and discard.
• Set a wire-mesh sieve in a bowl or saucepan. Strain all the sauce through the sieve, pressing the liquid from the strips of peel and vegetable bits. The sauce should be thick and velvety, with the consistency of molasses (if it is too thin, quickly reduce it over high heat). Taste the sauce, and adjust the seasoning for the last time.
• Chop and stir together the chopped parsley, garlic, and lemon zest for the gremolata just before serving, for freshness. Spoon the Risotto alla Milanese (page 48) into the center of six wide plates, and nestle the ossobuco in the center of the risotto. Spoon over it some of the sauce, and sprinkle lightly with gremolata (about 1/2 teaspoon per serving). Serve with small spoons for scooping the delicious marrow from the bones, and pass the remaining gremolata at the table.