Braised Veal Shanks With Apricot Orange And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL



Braised Veal Shanks With Apricot, Orange and Fennel image

This osso buco is a tangy, tomato-based centerpiece for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey (to welcome in a sweet new year).

Provided by Melissa Clark

Categories     project, main course

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

12 veal shanks (osso buco), about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
4 to 5 tablespoons extra virgin olive oil
4 large red onions, diced
4 carrots, diced
3 ribs celery, diced
3 garlic cloves, minced
1 fennel bulb, diced, fronds chopped
2 tablespoons tomato paste
1 cup dry white wine
1 quart chicken broth
1/2 cup freshly squeezed orange juice
6 anchovy fillets (optional)
2 tablespoons chopped fresh sage
1 tablespoon thyme leaves
1 bay leaf
2/3 cup dried apricots, sliced
Kasha pilaf, for serving (optional, see recipe).

Steps:

  • Preheat oven to 325 degrees. Pat shanks dry with paper towels and season very liberally with salt and pepper.
  • Place a large, heavy roasting pan across two stove-top burners over high heat. Add 4 tablespoons of oil and heat for 30 seconds. Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter. If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, 7 minutes. Add tomato paste and continue to sauté for 2 minutes longer.
  • Pour in wine and bring to a boil, scraping up browned bits. Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes. Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds. Nestle meat into vegetable mixture and pour in any meat juices from platter. Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.
  • When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm. Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée.
  • Add purée back to pan juices. Add remaining apricots and bring to a simmer for 3 minutes. Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 4 grams, Protein 100 grams, SaturatedFat 6 grams, Sodium 1695 milligrams, Sugar 11 grams

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS



Braised Veal Shanks with Carrots, Parsnips, and Turnips image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

4 veal shanks, with the bone in the center surrounded by meat, cut into 8 to 10 ounce portions
Salt and freshly ground black pepper
3 tablespoons olive oil
1 cup diced carrots
1 cup diced parsnips
1/2 cup diced turnips
4 cloves of garlic, left whole, peeled
2 tablespoons tomato paste
1 cup dry white wine
1 cup chicken stock or beef and veal stock
Chopped fresh thyme

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 APRICOT ORANGE AND FENNEL



BRAISED VEAL SHANKS WITH APRICOT ORANGE AND FENNEL image

Yield 12 people

Number Of Ingredients 18

12 veal shanks (osso buco), about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
4 to 5 tablespoons extra virgin olive oil
4 large red onions, diced
4 carrots, diced
3 ribs celery, diced
3 garlic cloves, minced
1 fennel bulb, diced, fronds chopped
2 tablespoons tomato paste
1 cup dry white wine
1 quart chicken broth
1/2 cup freshly squeezed orange juice
6 anchovy fillets (optional)
2 tablespoons chopped fresh sage
1 tablespoon thyme leaves
1 bay leaf
2/3 cup dried apricots, sliced
Kasha pilaf, for serving (optional).

Steps:

  • 1. Preheat oven to 325 degrees. Pat shanks dry with paper towels and season very liberally with salt and pepper. 2. Place a large, heavy roasting pan across two stove-top burners over high heat. Add 4 tablespoons of oil and heat for 30 seconds. Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter. If pan looks dry, add another tablespoon of oil, and onion, carrots, celery, garlic, diced fennel bulb, ½ teaspoon salt and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, 7 minutes. Add tomato paste and continue to sauté for 2 minutes longer. 3. Pour in wine and bring to a boil, scraping up browned bits. Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes. Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds. Nestle meat into vegetable mixture and pour in any meat juices from platter. Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook. 4. When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm. Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée. 5. Add purée back to pan juices. Add remaining apricots and bring to a simmer for 3 minutes. Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
For gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced

Steps:

  • Make shanks:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
  • Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
  • Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
  • Make gremolata:
  • Stir together parsley, grated zests, and garlic and sprinkle over shanks.

BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 13

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg

More about "braised veal shanks with apricot orange and fennel recipes"

BRAISED VEAL SHANKS RECIPE FROM THE COLLECTION BY ANTONIO
Dust the veal with seasoned flour. Heat the olive oil in a large pan, add the meat and fry until browned on all sides. Remove from the pan and set aside. Add more oil if necessary, then gently fry the onion, celery and carrot in the same pan until lightly browned. Return the meat to the pan, pour in the wine and stock and bring gently to the boil.
From cooked.com


BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL RECIPE | EAT …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


BRAISED WHOLE VEAL SHANK
Preparation. Pre-heat the oven to 180°C (356°F). Heat a large roasting tin on top of the cooker. Heat the olive oil in the roasting tin and brown the veal shank well. Crush the garlic. Peel and chop the onion. Peel and slice the carrots. Slice the celery.
From controlledqualityveal.com


BRAISED VEAL SHANKS - CARIBBEAN GREEN LIVING
2015-02-13 Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. …
From caribbeangreenliving.com


MOROCCAN BRAISED VEAL SHANKS RECIPE | MYRECIPES
Heat oil in a large Dutch oven or large heavy stockpot over medium-high heat. Add veal; cook 3 minutes on each side. Remove from pan. Add onion, celery, diced carrot, garlic, and ginger; cover, reduce heat, and cook 10 minutes, stirring frequently.
From myrecipes.com


BRAISED VEAL SHANKS WITH CITRUS - WHAT'S COOKING AMERICA
Braised Veal Shanks Instructions: Preheat oven to 350 degree F. In a 6-quart Dutch oven, heat 2 tablespoons of olive oil. While the oil heats, pat the veal shanks dry with paper towels. In a large re-sealable plastic bag, add the flour, salt, and pepper. Place the shanks in the bag, seal, and shake well to coat the shanks with the flour mixture.
From whatscookingamerica.net


ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) - JULIA'S ALBUM
2018-11-10 Instructions. Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate. To the same skillet add diced onion, carrots, garlic. Saute on medium heat briefly.
From juliasalbum.com


SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS
2016-09-28 Preheat the oven to 300°. Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins. Set the garlic aside. Tie the herbs in a tight bundle using kitchen string and set aside.
From garlicandzest.com


FENNEL & ORANGE BRAISED BEEF SHANK - DEEPLY NOURISHED …
2018-09-21 Deglaze the pan with the wine, then add the broth and orange juice mixture. Return the shanks to the pot, cover and place in the oven for about 3 hours. The shanks are finished when the meat falls away from the bones. Bone Broth Reduction Sauce (optional) Remove shanks from the pot, and place on a clean plate. Strain remaining contents, and ...
From deeplynourishedlife.com


BRAISED VEAL SHANKS RECIPE | FOOD & WINE
Directions. Season the veal shanks generously with salt and pepper. In a very large enameled cast-iron casserole set over a heat diffuser (if you have one), melt the butter in the oil. Stir in the ...
From foodandwine.com


PORT-BRAISED VEAL SHANKS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 140°C (275°F). Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess. Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
From ricardocuisine.com


BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
2021-07-10 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.
From thespruceeats.com


BRAISED VEAL SHANKS RECIPE | RECIPE | BRAISED, WINE RECIPES, VEAL
Oct 25, 2017 - These succulent, best-ever braised veal shanks get flavor from sweet onions, garlic, turmeric and coriander. Get the recipe at Food & …
From pinterest.com


BRAISED VEAL CHOPS AND FENNEL à L'ORANGE | IGA RECIPE | JOSéE DI STASIO
To serve, place a serving of braised fennel, a veal chop, and some shallots on each plate. Garnish with Italian parsley and orange zest, if using. Accompany with a baby spinach salad or mashed potatoes. Tip Trim the fennel: Cut upper stalks. Remove outer stalks if withered, or use a vegetable peeler to peel the outside of the bulb and remove ...
From iga.net


BRAISED VEAL SHANKS WITH BACON-PARMESAN CRUMBS | RECIPE | VEAL …
Dec 17, 2014 - There’s marrow in those veal bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt.
From pinterest.ca


CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
Chill. Let the shanks cool to room temperature, about 30 minutes. Then, transfer the pot into the fridge and let the shanks marinate in the sauce for 1 hour, up to overnight. Serve. Remove the shanks and thinly slice them. Serve chilled with the sauce on the side, if desired.
From aheadofthyme.com


EASY BRAISED FENNEL RECIPE WITH ORANGE - INSPIRED TASTE
Remove tough core by making two angled cuts. Then cut halves into 1/2-inch thick wedges. Season both sides with salt and pepper. Heat olive oil in a medium pot with lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side. Reduce heat to low, add orange zest, juice and the stock.
From inspiredtaste.net


VEAL SHANK RECIPES - NYT COOKING
Browse and save the best veal shank recipes on New York Times Cooking. X Search. Veal Shank Recipes . Osso Buco With Orange-Herb Gremolata Dorie Greenspan. 2 hours, mostly unattended. Cookbook. Pressure Cooker Osso Buco Melissa Clark. 2 hours 30 minutes. Veal Shank With Shallots and Chanterelles Florence Fabricant. 3 hours. Braised Veal Shanks …
From cooking.nytimes.com


ORANGE-BRAISED VEAL SHANKS WITH BRAISED CARROTS
Preheat oven to 350°F. Add tomatoes, stock, wine, carrot juice, the finely shredded lemon peel, the orange peel finely shredded from the whole oranges, the 2/3 cup orange juice, and the 1/3 cup lemon juice to Dutch oven. Add carrots to Dutch oven. Bring to boiling.
From bhg.com


BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
Add veal shanks to a hot skillet with 1/4-inch oil. Sauté until browned on all sides, about 10 minutes. Transfer shanks to a slow cooker and add vegetables. Pour stock or broth over top and add bay leaves, thyme, peppercorns, and salt. Pour red wine into slow cooker until contents are two-thirds submerged.
From lehighvalleygoodtaste.com


BRAISED VEAL SHANKS WITH ROMANO BEANS RECIPE | MYRECIPES
Add beans; cook until crisp-tender to bite, 1 to 2 minutes. Drain, place in ice water until cool, and drain again. Step 5. With tongs, transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, purée liquid and vegetables in a blender. Step 6.
From myrecipes.com


BRAISED ONTARIO VEAL SHANKS WITH WHITE BEANS
Season shanks with 1 tsp (5 mL) each of the salt and pepper. In large Dutch oven or heavy deep skillet, heat oil over medium high heat. Brown shanks on both sides, about 3 minutes per side. Transfer to plate. Stir in onion, celery and carrots; cook, stirring often, until onions are tender, about 5 minutes. Add garlic and cook one minute.
From ontariovealappeal.ca


RECIPE DETAIL PAGE | LCBO
Add stock, ½ cup (125 mL) currants, cinnamon stick, bay leaves and reserved bacon; tuck veal pieces into liquid overlapping slightly as necessary. Bring to a boil. Bring to a boil. 4 Cut a piece of parchment about the size and shape of the pot opening; loosely cover shanks and liquid, place lid overtop and cook in oven for 2 ½ to 3 hours or until fork-tender.
From lcbo.com


BRAISED VEAL SHANK WITH ORANGE SAUCE RECIPE - EAT SMARTER USA
For the marinade: combine all ingredients for the marinade, add veal shank and marinate for 12 hour. Turn meat occasionally. Remove meat from the marinade and pat dry. Heat butter in a roasting pan and brown meat lightly on all sides.
From eatsmarter.com


BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL RECIPE | EAT …
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


BRAISED VEAL SHANKS WITH ROMANO BEANS RECIPE -SUNSET MAGAZINE
Step 5. 5. With tongs, transfer shanks to a plate; cover with foil. Remove bay leaves and skim fat from pan. Working in batches, purée liquid and vegetables in a blender. Step 6. 6. Melt butter in a 10- to 12-inch pan over medium-high heat. Add beans, grapes, sage, and remaining thyme; stir until hot, 3 minutes.
From sunset.com


PASSOVER RECIPES: BRAISED FENNEL WITH APRICOTS AND FIGS
2018-04-04 Season with salt and pepper on both sides. In a large deep skillet, heat olive oil. Arrange fennel pieces (you can crowd the pan because fennel will shrink). Cook over medium heat, 5 minutes on each side. Add orange juice, wine, apricots and figs and bring to a boil. Cover and simmer for 45 minutes.
From mayihavethatrecipe.com


BRAISED VEAL SHANKS WITH FRESH HERBS RECIPE BY CINDY ... - THE …
2013-08-22 For the Veal Shanks. Directions. Preheat the oven to 275. Heat the olive oil in a Le Creuset Oval French Oven over medium-high heat. Season each veal shank with salt and pepper on both sides. Dredge the shanks in the flour, then shake off any excess.
From thedailymeal.com


BRAISED FENNEL WITH ORANGE - RECIPE - FINECOOKING
Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides. Arrange the fennel browned sides up …
From finecooking.com


BRAISED VEAL SHANKS WITH GARLIC RECIPE - FOOD NEWS
Preheat oven to 350 degrees. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add veal and garlic and bring to simmer. Cover and transfer to oven. Bake until veal is tender, turning occasionally, 1 1/2 to 2 hours. Transfer veal to platter; keep warm.
From foodnewsnews.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


BRAISED VEAL SHANKS | RECIPE | VEAL RECIPES, RECIPES, VEAL SHANK
Dec 1, 2017 - This recipe serves 4 as a main course after you set aside half of the veal shanks and sauce to make Eggplant and Veal Pastitsio . Otherwise it serves 8. If you will be making the pastitsio, the reserved shanks will give you an extra marrowbone for …
From pinterest.com


OSSO BUCO PRIMAVERA WITH ORANGE & FENNEL - ANDREW ZIMMERN
Reserve to a platter. Discard the fat from the pan. Add the vinegar, scraping the pan, reduce by half. Add the stock and reduce by a third. Return the veal to the pan, cover and braise in the oven for 1 hour. Slice the fennel lengthwise into sixths. Uncover the …
From andrewzimmern.com


BRAISED VEAL SHANKS WITH BACON-PARMESAN CRUMBS RECIPE - BON …
2014-11-13 Step 7. Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until …
From bonappetit.com


BRAISED VEAL SHANKS - DAIRY FREE RECIPES - FOODDIEZ.COM
You can never have too many main course recipes, so give Braised Veal Shanks a try. This recipe makes 8 servings with 264 calories, 12g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have onion, meaty cross-cut veal shanks, canned tomatoes, and a few other ingredients on hand ...
From fooddiez.com


Related Search