Braised Veal Shanks With White Bean Tomato Sauce Recipes

BRAISED VEAL SHANKS WITH MASHED POTATOES AND TOMATO ONION JUS

Steps:

• Preheat oven to 300°F.
• Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.
• After shanks have been braising for 2 1/4 hours, make mashed potatoes:
• Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4 cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.
• Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.
• Serve shanks, onions, and tomatoes with mashed potatoes and jus.

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 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 SHANKS WITH WHITE BEAN TOMATO SAUCE

Steps:

• In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
• Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
• Make the gremolata.
• In a small bowl stir together the parsley, the zest, and the garlic.

BRAISED VEAL SHANKS WITH FAVA BEAN PUREE

Steps:

• To make the veal, heat the olive oil in a large, deep, heavy-bottom skillet. Add the veal shanks and cook until brown on all sides, about 10 minutes. Remove the shanks from the skillet and set aside. Add the garlic and shallots and cook, stirring constantly, until browned, about 1 minute. Add the wine and simmer until reduced by half, about 5 minutes, scraping up any browned bits stuck to the bottom of the skillet.
• Return the shanks to the pan and pour in the broth. Bring to a boil. Reduce heat and simmer slowly for 1 hour. Add the carrots. Continue cooking until the meat is very tender, about 1 hour more. Remove the shanks from the skillet. Increase the heat and simmer for 15 minutes. Stir in the parsley, salt and pepper and return the shanks to the skillet. Taste and adjust seasoning, if needed.
• Meanwhile, to make the puree, place the fava beans in a medium-size saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until soft, about 15 to 20 minutes. Drain, reserving the liquid. Place the beans in a food processor. Add 1/2 cup of the cooking liquid, the cream and the olive oil. Process until smooth, stopping to scrape the sides of the bowl. Season with salt and pepper to taste.
• Place 1 shank on each of 4 plates and spoon the sauce over. Divide the puree among the plates and sprinkle with chives. Serve immediately.

VEAL SHANKS WITH TOMATO SAUCE

Steps:

• In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
• In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
• Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
• In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
• Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.