BRAISED VEAL SHANKS
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.
WHOLE BRAISED VEAL SHANKS
Steps:
- Preheat the oven to 400°F.
- On a cutting board, use the side of your chef's knife to smash together the chopped garlic and the rosemary to make a coarse paste. Cut several deep holes in the veal shanks with a paring knife-really stab them! Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
- Season the shanks generously with salt. Coat a large sauté pan with olive oil and bring to high heat. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes. Don't skimp on this step-this is where the big, rich, brown flavors start to develop, so take your time!
- While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and purée to a coarse paste; reserve.
- When the shanks are very brown, transfer them to a roasting pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies and apples to the sauté pan. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes. Again, don't skimp here-you want the veggies to form a crust on the bottom of the pan. This is where more of that lovely brown flavor develops, so take your time.
- Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
- Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes. Then transfer everything to the roasting pan with the shanks. Add about 1/2 cup water to the sauté pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
- Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
- Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much. If the shanks brown too much during the cooking time, tent the pan with aluminum foil. When the shanks are done they should be incredibly tender and flavorful.
More about "braised veal shanks with green olives and capers recipes"
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
Web Dec 31, 2012 4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each) 1/4 cup unbleached all-purpose flour 2 tablespoons butter …
From thespruceeats.com
4.5/5 (40)Total Time 2 hrs 20 minsCategory EntreeCalories 666 per serving
From thespruceeats.com
4.5/5 (40)Total Time 2 hrs 20 minsCategory EntreeCalories 666 per serving
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS …
Web Feb 6, 2017 Directions. Preheat oven to 325°F (165°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the …
From seriouseats.com
5/5 (6)Total Time 3 hrs 40 minsCategory MainsCalories 818 per serving
From seriouseats.com
5/5 (6)Total Time 3 hrs 40 minsCategory MainsCalories 818 per serving
BRAISED VEAL | JAMIE OLIVER
Web Check the liquid level every 20 minutes or so, adding water as necessary. When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the …
From jamieoliver.com
From jamieoliver.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS - WE LOVE GOD!
Web CATEGORYCUISINETAGYIELD MeatsMeats, Capers1Servings INGREDIENTS 3/4cUnpitted brine-cured green olives; (preferably cracked)* rinsed well 5lb2-inch-thick …
From welovegod.org
From welovegod.org
BEST OSSO BUCO (BRAISED VEAL SHANKS) RECIPES - FOOD NETWORK …
Web Feb 4, 2022 In batches, brown the veal shanks on all sides, about 10 minutes. Step 5. Remove from the pot. Step 6. Reduce the heat under the Dutch oven to medium. Step 7. …
From foodnetwork.ca
From foodnetwork.ca
BRAISED LAMB SHANKS WITH OLIVES | CANADIAN LIVING
Web In Dutch oven, melt butter over medium-high heat. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to plate; set aside. …
From canadianliving.com
From canadianliving.com
RECIPE DETAIL PAGE | LCBO
Web Salt and freshly ground pepper 1 Preheat oven to 325°F (160°C). 2 Season veal shanks with salt and pepper. Heat oil in a heavy, ovenproof pot or Dutch oven over high heat. …
From lcbo.com
From lcbo.com
ASTRAY RECIPES: BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS
Web Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy …
From astray.com
From astray.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS
Web Sep 26, 2007 3/4 c Unpitted brine-cured green-olives; (preferably-cracked)* rinsed well; 5 lb 2-inch-thick veal shanks; (6-to 8 shanks), each tied-securely with kitchen-string to …
From completerecipes.com
From completerecipes.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS RECIPE - EAT YOUR …
Web Save this Braised veal shanks with green olives and capers recipe and more from The Best of Gourmet 1996: Featuring the Flavors of England, Ireland & Scotland to your own …
From eatyourbooks.com
From eatyourbooks.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS RECIPE
Web 3/4 c. Unpitted brine-cured green olives, (preferably cracked)* rinsed well; 5 lb 2-inch-thick veal shanks, (6 to 8 shanks), each tied securely with kitchen string to keep meat …
From cookeatshare.com
From cookeatshare.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS - COPY ME THAT
Web 5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone all-purpose flour for dredging 2 tablespoons olive oil
From copymethat.com
From copymethat.com
BRAISED VEAL SHANKS RECIPE - CUISINART.COM
Web Instructions. Remove leaves from the parsley, reserving stems. Chop leaves; reserve. Season. veal with salt and pepper; dust lightly with flour, shaking off excess. Heat olive …
From cuisinart.com
From cuisinart.com
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS - GARLIC & ZEST
Web Sep 28, 2016 Pat the veal dry and sprinkle both sides with 1 teaspoon salt and the pepper. Heat 1 tablespoon of olive oil in a large dutch oven over medium high heat. Carefully add …
From garlicandzest.com
From garlicandzest.com
WINE-BRAISED VEAL SHANKS RECIPE - DANNY MEYER - FOOD & WINE
Web Mar 30, 2015 Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high …
From foodandwine.com
From foodandwine.com
BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS - BIGOVEN
Web Braised Veal Shanks with Green Olives and Capers recipe: Try this Braised Veal Shanks with Green Olives and Capers recipe, or contribute your own. Add your …
From bigoven.com
From bigoven.com
You'll also love