PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR
Provided by Andrew Zimmern
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
- In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
- Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
- Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
- Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.
VEAL CHOPS WITH CARAMELIZED ONIONS
Simply broiled veal chops with this sweet yet savory topping will remind you of a dinner by the fire in a romantic, rustic diner far from home-even if you never leave yours!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg
ROAST CARAMELIZED VEAL LOIN
Make and share this Roast Caramelized Veal Loin recipe from Food.com.
Provided by Oolala
Categories Veal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine wine, juice of 1 orange, thyme, bay leaf, 1 tablespoons of the olive oil, the minced shallots, the garlic clove and the pepper together in a large dish. Place the roast in the dish and marinate in the refrigerator for 12 hours or overnight, turning from time to time.
- The next day, remove from marinade and strain the marinating liquid.
- Place the marinating liquid in a pan and reduce by half over high heat. Add the honey and season with salt.
- Paint the veal with some of the reduced marinade.
- Heat the remaining oil in a casserole large enough to hold the roast. Brown the meat on all sides. Add the remaining marinade; put the casserole in a 450 degree oven, and cook for 1 hour and 15 minutes, covered. Baste frequently with the liquid.
- Peel the oranges and cut into segments. When the meat is cooked, remove it to a warm platter. Place the orange segments in the cooking liquid, and cook over low heat until they are warmed.
- Serve the carved veal on the platter, garnished with the warmed orange segments and coated with the cooking juices.
Nutrition Facts : Calories 641.5, Fat 33.3, SaturatedFat 11.5, Cholesterol 209.2, Sodium 229.2, Carbohydrate 24.5, Fiber 2.1, Sugar 20.2, Protein 51.1
SLOW ROASTED VEAL SHANK WITH MELTED CABBAGE AND CIPPOLINI ONIONS
Steps:
- Season shank with sea salt and pepper. Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven. Continually baste shank and cook until brown. Add mirepoix (carrots, celery and onions) and brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek. Continually baste while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan. Remove shank and add water to pan and reduce to make a sauce. Strain and reseason with sea salt and pepper.;
- CABBAGE: Heat a rondeau, add bacon fat, duck fat, onions, and shallots. When shallots are lightly caramelized, add cabbage. Season lightly with salt and pepper and cook until cabbage is lightly caramelized. Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar and check seasoning.
- CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar. Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover. Cook until onions are glazed and lightly caramelized. Set aside.
- TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely. Cook until dry or jam-like consistency. Check seasoning.
- PLATING: Place cabbage on plate, top with shank. Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper.
- Wine Suggestion: Caine Five, 1995
CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL
Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.
Provided by Baby Kato
Categories Veal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Sprinkle flour over meat and rub to coat well.
- Season with salt and pepper.
- Pour olive oil in large pan on medium high heat and brown veal well on all sides.
- Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
- Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
- Pour over veal roast.
- Sprinkle rosemary and thyme over roast.
- Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
- Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
- Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
- Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
- After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
- Cover roast and return to oven for another 30- 45 minutes.
- Let veal rest, covered with tin foil for 10 minutes.
- Remove the vegetables.
- Reduce sauce and reserve.
- Slice veal and add to platter with vegetables.
- Drizzle with sauce and enjoy.
Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2
VEAL SAUTé WITH CARAMELIZED SHALLOTS
Categories Beef Veal Winter Sage Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 6
Steps:
- Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS
Steps:
- Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
- Preheat oven to 425°F.
- Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
- Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
- While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
- When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.
More about "roast caramelized veal loin recipes"
10 BEST VEAL LOIN ROAST RECIPES | YUMMLY
From yummly.com
CARAMELIZED PORK LOIN - JO COOKS
From jocooks.com
ROAST SADDLE OF VEAL - ERECIPE
From erecipe.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE …
From thespruceeats.com
10 BEST VEAL LOIN ROAST RECIPES | YUMMLY
From yummly.com
10 BEST VEAL LOIN ROAST RECIPES - FOOD NEWS
From foodnewsnews.com
TENDERLOIN OF NATURE-FED VEAL, ARTICHOKES BARIGOULE, CARAMELIZED …
From app.ckbk.com
VEAL STRIPLOINS
From grainveal.com
RECIPE FOR VEAL ROAST BONELESS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE SAUCE GUYS' SIMPLE ROAST VEAL TENDERLOIN - MORE …
From morethangourmet.com
RECIPE FOR VEAL ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED LOIN OF VEAL FINE HERBS - LOBEL'S
From lobels.com
ROAST LOIN OF VEAL WITH MUSHROOM SAUCE - BIGOVEN.COM
From bigoven.com
VEAL TENDERLOINS
From grainveal.com
ROASTED BEEF TENDERLOIN WITH CARAMELIZED ONIONS | RICARDO
From ricardocuisine.com
VEAL LOIN ROAST ON THE GRILL BONELESS – CAMPO GRANDE
From eatcampogrande.com
ROASTED VEAL LOIN RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL ROAST WITH CARAMELIZED SHALLOTS | RECIPE
From kosher.com
REVERSE SEAR CARAMELIZED CRUSTED STRIP LOIN - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
HOW TO MAKE ROAST VEAL IN OVEN? - VERYMEATY
From verymeaty.com
CROCK POT VEAL ROAST - JAMIE GELLER
From jamiegeller.com
HOW LONG TO ROAST VEAL BREAST? - VERYMEATY
From verymeaty.com
VEAL TENDERLOIN RECIPES OVEN - DEPORECIPE.CO
From deporecipe.co
VEAL TENDERLOIN WITH CARAMELIZED SHALLOTS AND GARLIC - RECIPE …
From pinterest.ca
VEAL ROAST WITH CARAMELIZED SHALLOTS | COMMUNITY | KOSHER.COM
From kosher.com
ROAST VEAL BREAST WITH PEPPERS AND ONIONS RECIPE
From cookeatshare.com
VEAL STEAKS RECIPE WITH CARAMELIZED ONIONS - THE SPRUCE …
From thespruceeats.com
VEAL TENDERLOIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEAL RECIPES - LOBEL'S OF NEW YORK
From lobels.com
VEAL TENDERLOIN WITH CARAMELIZED SHALLOTS GARLIC - YOUTUBE
From youtube.com
PAN ROASTED VEAL CHOPS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
HOW TO COOK VEAL ROAST, MEDITERRANEAN STYLE - LA CUCINA …
From lacucinaitaliana.com
BEST TRIPLE PLAY SMOKED MUSHROOM VEAL LOIN RECIPES - FOOD …
From foodnetwork.ca
VEAL TENDERLOIN ROAST RECIPES - DEPORECIPE.CO
From deporecipe.co
PORK ROAST AND PORT-CARAMELIZED MUSHROOMS - LE PORC DU QUéBEC
From leporcduquebec.com
10 BEST VEAL LOIN ROAST RECIPES | YUMMLY
From yummly.co.uk
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