Braised Veal Shanks With Porcini And Potatoes Recipes

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.

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.

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:

• Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 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 8-10 hours or until veal is very tender and pulls away from bones.
• Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.

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.

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.

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.