Roasted Veal Shanks With Rosemary Recipes

ROASTED VEAL SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
• Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.

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.

ROASTED VEAL SHANKS

Steps:

• Preheat oven to 475 degrees.
• Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 30 minutes. Transfer pot to oven and roast uncovered for additional 30 minutes (veal will be dark brown). Remove from oven but leave oven on at 475 degrees.
• Heat 2 tbsp oil in large skillet over medium-high heat. Saute carrots, onion, and celery until softened, about 10-12 minutes. Add chopped rosemary, sage, and garlic; saute 2 minutes.
• Transfer veal to platter; pour off oil from pot. Add 3 cups of broth and sauteed vegetables to pot and bring to boil. Return veal to pot and roast uncovered, turning every 30 minutes, and adding additional broth by the cup to keep veal moistened as broth evaporates, for 1 hour and 15 minutes.
• Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer; pressing on solids to extract liquid.
• Transfer vegetables to food processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard rest of puree).
• Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes, turning veal over halfway through.
• Cut meat off bones into 1" thick pieces. Transfer to bowl or large platter. Pour sauce over veal and garnish with parsley and rosemary sprigs.

BRAISED VEAL SHANKS WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate.
• Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.

ROASTED VEAL SHANKS

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 400°F. In a Dutch oven large enough to hold the meat in a single layer, or another deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Pat the veal dry. Add the veal shanks to the pan. Cook, turning the meat with tongs, until browned on all sides, about 20 minutes. Sprinkle with salt and pepper. 2 Scatter the shallots and herbs around the meat. Cook 1 minute. Add the wine and simmer 1 minute. 3 Cover the pot and put it in the oven. Cook, turning the meat occasionally, 2 hours or until it is very tender and coming away from the bone. (Add a little water if the liquid evaporates too quickly.) 4 Transfer the meat to a platter. Remove the strings. Holding each shank by the bone, carve the meat lengthwise. Arrange the slices on a platter and spoon the juices over all. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEAL SHANKS

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)

Steps:

• Preheat oven to 450°F.
• Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
• Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
• Press both sides of the shank gently into the flour to coat and shake off any excess flour.
• Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
• Bake the shank for 10 minutes.
• Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
• Remove the shank from the pan and cut the meat into 1-inch-thick slices.
• Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.