Veal Shank With Balsamic Onions And White Beans Recipes

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SLOW ROASTED VEAL SHANK WITH MELTED CABBAGE AND CIPPOLINI ONIONS



Slow Roasted Veal Shank with Melted Cabbage and Cippolini Onions image

Provided by Food Network

Categories     main-dish

Time 4h

Number Of Ingredients 37

1 veal shank, (4 pounds) minus hock (10 to 12 inches long)
Sea salt and pepper
4 ounces olive oil
2 tablespoons unsalted butter
2 carrots, diced
2 celery stalks, diced
1 onion, diced
10 ounces white wine
5 whole garlic cloves
2 bay leaves
4 sprigs thyme
4 sprigs parsley
6 peppercorns
1 green leek
1-ounce bacon fat
1-ounce duck fat
1 onion, sliced thin
6 shallots, sliced
1 head cabbage, shredded
Salt and pepper to taste
1/4 tablespoon caraway seeds
4 ounces white wine
16 ounces of oxtail stock
2 tablespoons unsalted butter
1-ounce rice wine vinegar
3 tablespoons unsalted butter
1/4 cup sugar
1 pound cippolini onions
Salt to taste
1 sprig thyme
Chicken stock to cover
6 tomatoes, concasse (finely chopped)
1 clove garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon sugar to taste
1 tablespoon mustard seeds

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

VEAL SHANK WITH BALSAMIC ONIONS AND WHITE BEANS



Veal Shank with Balsamic Onions and White Beans image

Categories     Bean     Beef     Herb     Onion     Tomato     Stew     Low Fat     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

2 large onions, halved, sliced
1 tablespoon sugar
2 teaspoons dried thyme, crumbled
1 1/2 cups dry white wine
3 tablespoons balsamic vinegar*
4 medium veal shanks (about 1 3/4 pounds), well trimmed
2 cups canned unsalted chicken broth
1 14 1/2-ounce can Italian stewed tomatoes
4 large garlic cloves, pressed
1 teaspoon dried crushed red pepper
1 15-ounce can Great Northern white beans, undrained
1/4 cup sliced fresh basil
Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Steps:

  • Heat dutch oven over medium heat. Add onions and sprinkle with sugar and 1 teaspoon thyme. Season generously with salt and pepper. Stir to mix. Add 1/2 cup wine. Cover and cook until onions are very soft, about 25 minutes, stirring occasionally. Add vinegar and cook until liquid evaporates and onions are caramelized, about 14 minutes, stirring frequently. Transfer all but 1/2 cup onions to bowl. Season veal with salt and pepper and add to onions in pan. Add broth, tomatoes with liquid, garlic, red pepper, remaining 1 cup wine, and remaining 1 teaspoon thyme. Partially cover and simmer, turning occasionally, 1 hour 15 minutes. Uncover; cook until veal is very tender, about 45 minutes.
  • Stir beans into veal. Season to taste with salt and pepper. Cook until heated through. (Can be prepared up to 2 days ahead. Cover stew and onions separately and refrigerate. Reheat stew and onions over low heat.)
  • Mix basil into veal. Transfer veal shanks to bowls. Pour vegetables and juices over. Top each with reserved onion and serve.

PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR



Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar image

Provided by Andrew Zimmern

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
5 tablespoons butter
7 shallots, minced
2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
2 cups natural apple cider
1/2 cup calvados or applejack
1/2 cup cider vinegar
1 cup chicken stock
1/2 cup heavy cream
3 tablespoons minced tarragon
1/2 cup dried Zante currants
Sea salt

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 SHANKS WITH MUSHROOMS AND ROSEMARY



Veal shanks with mushrooms and rosemary image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 11

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried 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.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams

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

VEAL SHANKS



Veal Shanks image

My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 19

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 to 7 pounds veal shanks, cut into 2-inch-thick slices
1/3 cup canola oil
1 medium onion, chopped
1 small carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
GARNISH (GREMOLATA):
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
1 garlic clove, minced

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.

Nutrition Facts : Calories 297 calories, Fat 16g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 391mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

VEAL SHANKS WITH TOMATO SAUCE



Veal Shanks With Tomato Sauce image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 20

4 tablespooons unsalted butter
2 medium onions, minced
2 carrots, minced
2 leeks, minced (just the white parts)
2 ribs celery, minced
1/3 cup olive oil
8 medium-size pieces of veal shank
1/2 cup flour
1 cup white wine
1 pound peeled, seeded tomatoes, diced
2 cups veal stock
6 leaves fresh basil
Strip of lemon rind
1 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
2 sprigs parsley
3 cloves garlic, peeled and crushed
Salt to taste if desired
Freshly ground pepper to taste
1 pound wheat noodles

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.

BRAISED VEAL SHANKS WITH WHITE BEAN TOMATO SAUCE



Braised Veal Shanks with White Bean Tomato Sauce image

Categories     Bean     Beef     Tomato     Braise     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 19

5 tablespoons olive oil
2 tablespoons unsalted butter
6 large 2-inch-thick veal shanks (about 4 1/2 pounds), each patted dry and tied securely with kitchen string to keep the meat and bone attached
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves
2 bay leaves
2 fresh thyme sprigs or 1 teaspoon crumbled dried thyme
5 large parsley sprigs plus additional parsley sprigs for garnish
two 2-inch strips of lemon zest removed with a vegetable peeler
a 15- to 19-ounce can white beans, rinsed and drained
a 28-ounce can plum tomatoes, drained and chopped
1 cup dry white wine
2 cups chicken broth
For the gremolata
1/4 cup finely chopped parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic, or to taste

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.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS



Mediterranean White Bean Salad With Balsamic Caramelized Onions image

White beans, caramelized onions, mushrooms marinated in balsamic vinegar, sun dried tomatoes, and artichoke hearts combine for a sweetly flavorful salad that can be served warm or cold. It was a hit with my toddlers too!

Provided by Sesquipedalian Sapp

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans navy beans, rinsed
1 cup fresh mushrooms or 1 (8 ounce) can mushrooms, rinsed and sliced
1 (8 ounce) can artichoke hearts, rinsed and diced
3/4 cup sun-dried tomato packed in oil, diced
2 yellow onions, cut in half and thinly sliced
2 tablespoons raw sugar
1/2 cup balsamic vinegar
2 garlic cloves, minced (optional)
6 -8 leaves fresh basil, minced (optional)
2 tablespoons peanut oil
1 dash salt
1 cup water (use as needed)

Steps:

  • Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
  • In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
  • In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
  • Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
  • Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
  • Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
  • Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
  • Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
  • Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
  • Serve hot or chilled.

BRAISED VEAL SHANKS WITH GARLIC



Braised Veal Shanks With Garlic image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons walnut oil or peanut oil
4 1 1/2-inch-thick veal shanks
Sea salt
Freshly ground black pepper
3 large onions (about 3 pounds), sliced about 1/2 inch thick
2 carrots in thick, diagonal slices
1/2 cup white wine
3 heads of garlic, cloves lightly smashed, then peeled
2 sprigs thyme
2 cups chicken or beef broth

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.

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From crecipe.com
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VEAL SHANKS BRAISED IN WHITE WINE RECIPE - GORDON ...
Transfer the veal and vegetables to a large shallow bowl, cover and keep warm. Boil the liquid in the skillet over high heat until reduced to 2 cups, about 15 minutes. Add the fresh marjoram and ...
From foodandwine.com
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Top Asked Questions

How do you cook veal shanks in a pan?
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.
What do you serve with braised veal shanks?
These hearty braised veal shanks are fall off the bone tender, meaty and delicious. Loaded with garlic, red wine and vegetables, serve this rich veal stew recipe over mashed potatoes, polenta or egg noodles.
How to cook beef shanks in a Dutch oven?
Coat shanks with flour and shake off excess. In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat. Brown shanks on tops and bottoms for 3 to 4 minutes on each side. Remove shanks to a plate.
What is the best way to cook veal?
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.

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