Braised Veal Cheeks With Grilled Ramps And Porcini Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
• In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
• Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
• Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

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.

Steps:

• Make shanks:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
• Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
• Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
• Make gremolata:
• Stir together parsley, grated zests, and garlic and sprinkle over shanks.

Steps:

• Preheat the oven to 350°F.
• Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
• Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
• Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
• Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.