Veal Shanks For Sale Recipes

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.

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• heat oven to 325 degrees.
• dredge the shanks in flour salt and pepper mixture.
• heat olive oil in stainless steel pan and brown beef shanks 2-3 minutes per side.
• Remove shanks from oil and add carrots onion garlic celery and pancetta stir together 2-3 minutes and.(pancetta can be fried prior to browning beef to crisp and add back in when adding zest).
• add the herbs and fry 2-3 minutes and then add the chilli pepper and orange zest and fry for 2-3 minutes.
• add the wine and deglaze the pan and boil for 3-4 minutes and then add beef stock and tomato.
• place the beef shanks in the mixture or place all in a dutch oven and place in the oven for 120 minutes.