Braised Veal Recipes

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BRAISED VEAL SHANKS

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20



Braised Veal Shanks image

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.

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

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Top Asked Questions

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.
How do you cook veal and rice together?
Cut the veal into thin slices, the size of a silver dollar. In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper. Add the rice and cook over low heat for about 20 minutes or until rice is almost done.
How to cook boneless Veal breast in the oven?
DIRECTIONS Prepare the boneless veal breast by removing and discarding all visible fat. Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Season the entire roll with salt and freshly ground black pepper. Place a large French oven or braising pan (one that has a cover) over high heat.
What is the best way to cook veal shoulder?
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.

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