BRAISED VEAL SHANKS, MILAN STYLE
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
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
CARAMELIZED TURNIPS , CARROTS AND PARSNIPS
Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
- Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1
BRAISED VEAL SHANKS
Provided by James Peterson
Number Of Ingredients 0
Steps:
- In a pan just large enough to hold them in a single layer, brown the veal shanks on both sides in oil over high heat. Remove the shanks, discard the oil, and return the shanks to the pan.
- Pour over enough white wine to come a quarter of the way up the sides of the shanks. Simmer over medium heat until only a couple of tablespoons of liquid remain in the bottom of the pan.
- Add julienned carrots, leeks, and turnips to the pan and pour over enough veal or chicken broth or water to come about halfway up the sides of the shanks. Bring to a gentle simmer on the stove.
- Cover the pan and bake at 325°F for 2 hours, or until the shanks offer no resistance when poked with a skewer; the julienned vegetables will be meltingly tender. Check periodically to make sure the liquid isn't boiling; a bubble should rise to the surface only every 2 or 3 seconds.
- Carefully transfer the shanks to individual soup plates, place a mound of the julienned vegetables on each shank, and ladle over the hot braising liquid. (If the braising liquid seems to thin, reduce it slightly; if it seems greasy, transfer it to a saucepan and remove the fat with a spoon or small ladle or with a degreasing cup.)
VANILLA-BRAISED CARROTS AND TURNIPS
Provided by Florence Fabricant
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED VEAL SHANKS WITH GARLIC
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
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.
LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES
This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Season the lamb with seasoning salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the shanks and brown on both sides (this should take about 10-12 minutes).
- Transfer the browned shanks to a bowl.
- Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
- Add in the garlic and saute for 1 minute.
- Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
- Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
- After the 30 minutes of cooking season with salt and pepper.
- Using a slotted spoon remove the lamb and veggies to a large platter.
- Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
- Spoon the sauce over the lamb and veggies.
Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5
More about "braised veal shanks with carrots parsnips and turnips recipes"
BRAISED VEAL SHANK WITH MASCARPONE VEGETABLES RECIPE - EAT …
From eatsmarter.com
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRENCH BRAISED CARROTS & TURNIPS - SEABREEZE FAMILY FARM SAN DIEGO
From seabreezed.com
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS AND TURNIPS
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
BRAISED VEAL SHANKS RECIPE - CUISINART.COM
From cuisinart.com
COST BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS …
From cookeatshare.com
LAMB SHANKS WITH PARSNIPS, TURNIPS AND CARROTS RECIPE
From pinterest.com.au
BRAISED VEAL SHANKS WITH POLENTA RECIPE | MYRECIPES
From myrecipes.com
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS RECIPE ...
From crecipe.com
BRAISED VEAL SHANKS WITH FRESH HERBS - CINDYSTABLE.COM
From cindystable.com
BRAISED VEAL SHANKS RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC WINE BRAISED VEAL SHANKS RECIPE - SIDECHEF
From sidechef.com
BRAISED VEAL SHANKS WITH FRESH HERBS RECIPE BY CINDY ... - THE …
From thedailymeal.com
MOROCCAN BRAISED VEAL SHANKS RECIPE | MYRECIPES
From myrecipes.com
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS
From cookingindex.com
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS ... RECIPE
From crecipe.com
BRAISING | MICHAEL'S PLACE | FOOD NETWORK
From foodnetwork.com
BRAISED VEAL SHANKS WITH GREMOLATA AND WHIPPED ROOT VEGETABLES
From joanne-eatswellwithothers.com
BRAISED VEAL SHANKS RECIPE | FOOD & WINE
From foodandwine.com
BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
BRAISED VEAL SHANKS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
BRAISED CARROTS AND PARSNIPS RECIPE - FOOD NEWS
From foodnewsnews.com
MILAN STYLE VEAL SHANKS WITH CARROTS AND CELERY - RECIPES
From more.ctv.ca
BRAISED VEAL SHANKS RECIPES
From recipes.servegame.org
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS RECIPE
From cookeatshare.com
BRAISED VEAL SHANKS RECIPE | GOOD FOOD
From goodfood.com.au
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS
From garlicandzest.com
LAMB SHANKS WITH POTATOES PARSNIPS AND KALAMATA OLIVES RECIPES
From recipes.servegame.org
WINE-BRAISED VEAL SHANKS - CANADIAN LIVING
From canadianliving.com
VEAL OSSO BUCO RECIPES
From recipes.servegame.org
AUTUMN BRAISED LAMB SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS …
From eatyourbooks.com
BRAISED VEAL SHANKS RECIPE BY CHEF.GONZALO | IFOOD.TV
From ifood.tv
BRAISED VEAL SHANK WITH MARJORAM (STINCO DI VITELLO) RECIPE
From m.cookeatshare.com
BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love