Veal Shanks Near Me Recipes

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:

• Lay veal in a single layer in a 9x13 inch baking pan. Bake in a 400ºF oven until browned (about 35 minutes). Remove pan from oven; turn veal over. Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan. Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
• With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
• Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid. Discard residue. (At this point, you may cover and refrigerate veal and pan juices separately until next day. Before continuing, reheat veal, covered, in a 400ºF oven until warm, 15 to 20 minutes. Place on a warm platter; keep warm).
• Skim and discard fat from pan juices. Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat. Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes). Mix cornstarch with water. Stir in cornstarch mixture and return to a boil, stirring.
• Pour gravy into a small pitcher; offer at the table to pour over meat to taste.

Steps:

• Mix gremolata ingredients together and serve with the cooked shanks.
• Preheat oven to 180 Degrees Celsius.
• Season shanks with salt and pepper.
• Dust flour shaking off excess.
• Heat oil in large frying pan and brown shanks.
• Transfer to ovenproof casserole.
• Wipe pan clean with paper towel and melt butter over low heat.
• Cook vegetables stirring until onion is soft, then add all remaining ingredients. Bring to boil and simmer 2 minutes.
• Pour over shanks.
• Cover bake for 1 1/2 hours until meat is tender.