Braised Veal Shanks Best Recipes

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BRAISED VEAL SHANKS, MILAN STYLE

2010-08-11



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

Ingredients:

  • 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

BRAISED VEAL SHANKS

2005-10-01



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

Ingredients:

  • For shanks
  • 8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
  • 3/4 cup all-purpose flour
  • 3 1/2 teaspoons salt
  • 1 1/4 teaspoons black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 large onion, chopped (2 cups)
  • 4 large garlic cloves, finely chopped
  • 5 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 Turkish bay leaves or 1 California
  • 1 cup dry white wine
  • 1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
  • 1 cup water
  • 2 (4- by 1-inch) strips fresh lemon zest
  • 2 (4- by 1-inch) strips fresh orange zest
  • For gremolata
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated fresh lemon zest
  • 1 teaspoon finely grated fresh orange zest
  • 1 large garlic clove, minced

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.

BRAISED VEAL SHANKS

2004-08-20



Braised Veal Shanks image

Provided by Anthony Bourdain

Categories     Soup/Stew     Wine     Herb     Tomato     Braise     Roast     Sauté     Stew     Dinner     Meat     Veal     Red Wine     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 21

Ingredients:

  • For stew
  • 2 cups veal demiglace (16 fl oz)*
  • 4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 medium onions, cut into 1/4-inch dice (2 cups)
  • 2 medium carrots, cut into 1/4-inch dice (1 cup)
  • 2 celery ribs, cut into 1/4-inch dice (1 cup)
  • 1 garlic clove, finely chopped
  • 1 1/2 cups dry red wine
  • 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
  • 1 Turkish or 1/2 California bay leaf (preferably fresh)
  • For gremolata
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated fresh orange zest
  • 3/4 teaspoon finely chopped fresh rosemary
  • 3/4 teaspoon finely chopped fresh thyme
  • Accompaniment: wild mushroom risotto

Steps:

  • Make stew:
  • Put oven rack in middle position and preheat to 350°F.
  • Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
  • Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
  • Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
  • Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
  • Make gremolata:
  • Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
  • *Available at specialty foods shops and cooking.com.

Top Asked Questions

  1. How long do you cook veal shanks on each side?
    Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side. Transfer to a plate. Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes.
  2. What do you do with braised veal shanks?
    Braised Veal Shanks. Meaty veal shanks turn meltingly tender when braised slowly in wine and vegetables. Plus they each hold a delectable nugget of marrow in the hollow bone. Serve the shanks over buttered egg noodles or fettuccine and be sure to include a tiny spoon for scooping out the marrow.
  3. How do you cook beef shanks and vegetables?
    Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside. In the same Dutch oven over medium heat, soften the vegetables, adding oil as needed. Add the honey and deglaze with the port. Add the shanks and thyme. Bring to a boil, cover and transfer to the oven.
  4. How do you cook veal in a Dutch oven?
    Heat 1 tablespoon of olive oil in a large dutch oven over medium high heat. Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter. Add another tablespoon of olive oil to the dutch oven and saute the carrots, celery and onion for 2-3 minutes or until tender.

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2017-02-14 Nestle the veal shanks and the spice sachet in the braising liquid. Cover the casserole and braise over low heat until the veal is just tender, …
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  • Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate.
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  • Trim fat from veal. Combine flour, 1/2 teaspoon salt, and next 4 ingredients in a heavy-duty zip-top plastic bag. Add 1 shank at a time to bag; shake to coat with flour mixture. Reserve flour mixture in bag.
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  • 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.
  • Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
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2022-04-05Season 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.
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Author Michael Lomonaco
Steps 2
Difficulty Easy
  • 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.
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  • 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 heat until well browned, about 4 minutes per side. Transfer to a plate.
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2017-01-29 Directions. Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch …
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  • Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
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  • Place the thyme and bay leaves into a piece of cheesecloth, close by tying the ends of the cheesecloth together. This is your bouquet garni. Set aside.
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2014-12-16 Preheat the oven to 300ºF. 1. Season the veal shanks on both sides with salt and pepper. Dredge in flour, shaking off the excess. Set aside. 2. Heat the oil and butter in a large pan over medium-high heat and cook the veal shanks on both sides until deep golden, about 10 minutes. Remove from the pan and keep on a plate.
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Estimated Reading Time 2 mins
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BEST OSSO BUCO (BRAISED VEAL SHANKS) RECIPES | FOOD ...
2003-01-09 Osso Buco (Braised Veal Shanks) by Christine Cushing. January 9, 2003. 2.8 (50 ratings) Rate this recipe YIELDS. 6 servings. Have your local butcher slice the veal shank for you. You’ll need a medium Dutch oven or a medium-sized, heavy-bottomed pot with a tight-fitting lid. Yield is 6 servings. ADVERTISEMENT. Ingredients. 6 1 ½-to 2-inch thick veal shanks, …
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2.8/5 (50)
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2021-10-27 How to Make the Best Chinese Braised Veal Shank. Combine ingredients. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using).
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2016-09-22 Rinse and drain broccoli, separate florets. Blanch in salt water for about 5 minutes, until al dente. Rinse mushrooms and cut in half or quarters, depending on size.
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2017-02-06 The most incredible thing about osso buco, the hearty Milanese dish of braised veal shanks, is how singular its flavor is given how simple it is to prepare. The braise itself contains little more than your classic assortment of aromatics, like onion, carrot, and celery; the shanks themselves; and some wine, broth, and maybe a little tomato. Those ingredients alone should …
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2022-04-05Add tomatoes; cook 3-5 min until reduced slightly. Simmer 10-15 min. Add broth and return meat to pan. Heat to simmering; cover. Place pan on center rack of oven and braise until meat is fork-tender. Add mushrooms and herbs. Carefully remove lid and return to oven for about 15 min. Skim fat from surface of sauce and discard. Remove meat from pan.
From shop.wegmans.com
5/5 (1)
Category Italian
Servings 6
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PORT-BRAISED VEAL SHANKS - RICARDO CUISINE
2008-11-29 Preparation. With the rack in the middle position, preheat the oven to 140°C (275°F). Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess. Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
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4/5 (16)
Category Main Dishes
Servings 6
Total Time 2 hrs 35 mins
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2015-02-13 Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. …
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Total Time 4 hrs 15 mins
Estimated Reading Time 4 mins
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2010-02-07 Return veal to pan; bring to a boil. Cover and bake at 350° for 45 minutes. Turn shanks; add squash, carrot pieces, and chick peas. Cover and bake an additional 45 minutes or until veal shreds easily with a fork. Remove veal from pan, and remove meat from bones. Serve veal and vegetable mixture over couscous. Garnish with mint, if desired.
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3.5/5 (2)
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BRAISED VEAL SHANKS RECIPE - CUISINART.COM
2022-04-05Recipes; Entrees; Braised Veal Shanks; Braised Veal Shanks. Makes 6 servings Approximate preparation time: 35 to 40 minutes plus 3 hours for cooking. Yields No servings information available Ingredients. 3 teaspoons olive oil 6 veal shanks (about 4 to 4½ pounds total), about 1¼ inches thick, 3 to 3½ inches in diameter, tied with butcher’s twine ¾ teaspoon kosher salt ¼ …
From cuisinart.com
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14 BEST BRAISED VEAL SHANKS IDEAS | BRAISED, VEAL SHANK ...
2022-04-05Feb 4, 2020 - Explore Lori Court's board "Braised veal shanks" on Pinterest. See more ideas about braised, veal shank, cooking recipes.
From pinterest.ca
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BRAISED VEAL SHANKS - DAIRY FREE RECIPES
2022-04-05You can never have too many main course recipes, so give Braised Veal Shanks a try. This recipe makes 8 servings with 264 calories, 12g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have onion, meaty cross-cut veal shanks, canned tomatoes, and a few other ingredients on hand, you can make it. To use up …
From fooddiez.com
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OSSO BUCO (BRAISED VEAL SHANKS) - BEEF VEAL FOOD RECIPES ...
2022-04-05Osso Buco (Braised Veal Shanks) – Beef Veal Food Recipes. Recipe ingredients and directions: 8 to 10 veal shanks, patted dry and, tied. all-purpose flour, for dredging. 7 tablespoons unsalted butter. 3 tablespoons olive oil. 1 1/2 cups dry white wine. 1 1/2 cups finely chopped onion. 3/4 cup finely chopped carrots . 3/4 cup finely chopped celery. 1 teaspoon minced …
From recipeflow.com
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OSSO BUCCO BRAISED VEAL SHANKS, TRIESTE STYLE RECIPE ...
2022-04-05Directions. 1. Pre-heat oven to 350 degrees. 2. Choose a heavy casserole, preferably oval, just large enough for the shanks. Put in the onion and oil and butter and sauté over medium heat until pale gold. 3. Add the shanks, garlic, salt and pepper, and wine. Simmer the wine for about 1 minute, turning the shanks over once or twice.
From cookbookcreate.com
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HOW TO MAKE BRAISED VEAL SHANKS WITH PORCINI AND GREMOLATA ...
2022-03-25 6 meaty veal shanks, 4cm (1½ inches) thick and weighing about 250 grams (9 oz) each. 45 grams (1½ oz) unsalted butter, divided. About 45ml (3 tbsp) cooking oil, divided
From scmp.com
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BRAISED WHOLE VEAL SHANK | DINNER WITH WEIJIA
2022-04-05The veal shanks are placed in a 250F oven and braised for 8 hours (might be longer or shorter depending on the size of your shanks, mine were approx 3.5 lbs each). When the meat is ready, a fork can penetrate easily into the meat, and the meat will have shrunken away from the bones by a lot. To serve, I pulled the meat off in chunks, and ladled ...
From dinnerwithweijia.wordpress.com
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BRAISED VEAL SHANKS WITH GARLIC RECIPE - FOOD NEWS
2022-04-05Preheat oven to 350 degrees. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add veal and garlic and bring to simmer. Cover and transfer to oven. Bake until veal is tender, turning occasionally, 1 1/2 to 2 hours. Transfer veal to platter; keep warm.
From foodnewsnews.com
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BRAISED VEAL SHANKS RECIPE - CUISINART.COM
2022-04-05Recipes; Entrees; Braised Veal Shanks; Braised Veal Shanks. Cuisinart original. Yields. Makes 4 servings Ingredients. 4 sprigs parsley . 4 veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied. ¾ teaspoon kosher salt . ¼ teaspoon freshly ground black pepper. ½ cup unbleached, all-purpose flour . 3 teaspoons extra virgin olive oil . …
From cuisinart.com
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BEST BRAISED LAMB SHANK RECIPE WITH MONTERREY JOHNNY CAKES
2022-04-04 Combine the lamb shank, carrots, turnips and pearl onions, place in the oven to heat up. Place the johnny cake on the griddle until crispy, flip …
From parade.com
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BRAISED VEAL SHANKS IN SMOTHERED ONIONS RECIPE - COOKEATSHARE
2022-04-05Combine flour, thyme, salt and pepper to taste in large plastic food bag. Shake to mix. Add in shanks in batches; shake to coat shanks lightly but proportionately, then set aside. Add in any leftover flour mix to shallow roasting pan, baking dish or possibly casserole just large sufficient to hold shanks in single layer.
From cookeatshare.com
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BRAISED VEAL SHANKS WITH GARLIC RECIPES - FOOD NEWS
2022-04-05Place 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.
From foodnewsnews.com
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OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - FOOD RECIPES
2021-07-03 Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off.
From recipes.studio
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BRAISED VEAL SHANK RECIPES ALL YOU NEED IS FOOD
2022-04-05Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours. After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid. For the braise: Preheat the oven to 300 degrees F.
From stevehacks.com
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BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
2022-04-05Recipes; Articles; Search for: Braised Veal Shanks Meris Resources 2017-10-27T10:29:24-04:00 Braised Veal Shanks. Presented by Savory Grille. INGREDIENTS. 4 1-lb. veal shanks; Vegetable oil; 2 carrots, trimmed; 2 ribs celery; 4 small onions, peeled; 2-2 2/12 cups vegetable or beef stock or broth; 2 bay leaves ; 2 sprigs fresh thyme; 1/2 tsp. whole peppercorns; 1/2 tsp. …
From lehighvalleygoodtaste.com
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