Veal Shanks With Porcini Recipes

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.

PAPRIKA VEAL SHANKS

Steps:

• Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
• Preheat oven to 350°F with rack in middle.
• Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
• Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
• Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
• Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

BRAISED VEAL SHANKS WITH PORCINI AND POTATOES

Steps:

• Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 4 minutes per side. Place atop vegetables in Dutch oven. Add wine to skillet; bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.)
• Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through.
• Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

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

VEAL SHANKS WITH PORCINI

Steps:

• 1 Place the mushrooms in a bowl with 1 cup warm water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain and chop fine. Strain the mushroom liquid through a paper coffee filter into a bowl. Reserve the liquid. 2 In a Dutch oven large enough to hold the veal shanks side by side, or another deep, heavy pot with a tight-fitting lid, heat the olive oil with the butter over medium heat. Add the veal and cook, turning the shanks occasionally, until browned, about 20 minutes. Sprinkle with salt and pepper. 3 Scatter the mushrooms, carrots, celery, onion, and garlic around the shanks and cook until the vegetables are tender, about 10 minutes. Add the white wine and let simmer for 1 minute. Stir in the tomato paste, mushroom liquid, and herbs. Bring to a simmer and cook over low heat, turning the meat occasionally, until it is very tender and comes away from the bone when tested with a fork, about 2 hours. (Add a little water if the liquid evaporates too quickly.) 4 Transfer the meat to a platter and cover to keep warm. Tip the pot and skim the fat from the juices. Discard the herbs. Boil the juices until slightly thickened. 5 Remove the strings from the veal shanks. 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 BOCCONCINI WITH PORCINI AND ROSEMARY

Steps:

• Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl.
• Pat veal dry. Toss one fourth of veal in flour.
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes.
• Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
• Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
• Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours.
• Discard rosemary sprigs and chile, then stir in salt.

VEAL SHANKS WITH LEMON

Steps:

• 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 browned all over.
• Pour off the fat from the skillet. Scatter the onions and garlic 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, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.

VEAL-SHANK POZOLE

Steps:

• For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery. Cook, stirring until softened, about 5 minutes.
• Salt and pepper the veal to taste, then dust with cornmeal. With a slotted spoon, remove the vegetables and set them aside. Add the meat and brown on all sides, about 10 minutes.
• Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans. Bring to a boil over high heat. Simmer and reduce for about 2 hours.
• For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes. Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
• When veal is tender, remove it from heat and let cool. Meanwhile, skim the fat from the soup. When meat is cool enough to handle, separate it from the bones; reserve marrow. Chop meat into chunks and return it and marrow to the pot. Adjust seasoning and serve in bowls. Heap each bowl with the garnish.

VEAL SHANKS WITH PORCINI

Steps:

• 1 Place the mushrooms in a bowl with 1 cup warm water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain and chop fine. Strain the mushroom liquid through a paper coffee filter into a bowl. Reserve the liquid. 2 In a Dutch oven large enough to hold the veal shanks side by side, or another deep, heavy pot with a tight-fitting lid, heat the olive oil with the butter over medium heat. Add the veal and cook, turning the shanks occasionally, until browned, about 20 minutes. Sprinkle with salt and pepper. 3 Scatter the mushrooms, carrots, celery, onion, and garlic around the shanks and cook until the vegetables are tender, about 10 minutes. Add the white wine and let simmer for 1 minute. Stir in the tomato paste, mushroom liquid, and herbs. Bring to a simmer and cook over low heat, turning the meat occasionally, until it is very tender and comes away from the bone when tested with a fork, about 2 hours. (Add a little water if the liquid evaporates too quickly.) 4 Transfer the meat to a platter and cover to keep warm. Tip the pot and skim the fat from the juices. Discard the herbs. Boil the juices until slightly thickened. 5 Remove the strings from the veal shanks. 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.