VEAL SHANKS
My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.-Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 297 calories, Fat 16g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 391mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
ROASTED VEAL SHANKS
Make and share this Roasted Veal Shanks recipe from Food.com.
Provided by KathyP53
Categories Meat
Time 4h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 30 minutes. Transfer pot to oven and roast uncovered for additional 30 minutes (veal will be dark brown). Remove from oven but leave oven on at 475 degrees.
- Heat 2 tbsp oil in large skillet over medium-high heat. Saute carrots, onion, and celery until softened, about 10-12 minutes. Add chopped rosemary, sage, and garlic; saute 2 minutes.
- Transfer veal to platter; pour off oil from pot. Add 3 cups of broth and sauteed vegetables to pot and bring to boil. Return veal to pot and roast uncovered, turning every 30 minutes, and adding additional broth by the cup to keep veal moistened as broth evaporates, for 1 hour and 15 minutes.
- Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer; pressing on solids to extract liquid.
- Transfer vegetables to food processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard rest of puree).
- Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes, turning veal over halfway through.
- Cut meat off bones into 1" thick pieces. Transfer to bowl or large platter. Pour sauce over veal and garnish with parsley and rosemary sprigs.
Nutrition Facts : Calories 629.1, Fat 28.4, SaturatedFat 6.4, Cholesterol 283.5, Sodium 437.2, Carbohydrate 13.2, Fiber 2.4, Sugar 4.7, Protein 78.3
PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR
Provided by Andrew Zimmern
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
- In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
- Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
- Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
- Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.
OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. 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.
- In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
BRAISED VEAL SHANKS
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.
VEAL SHANKS WITH TOMATO SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
- In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
- Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
- In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
- Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
VEAL SHANK RECIPE
Try this Veal Shank Recipe made with cross-cut shanks, CLASSICO Pasta Sauce and loads of veggies. Pair this Veal Shank Recipe with pasta or rice.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
- Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
- Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)
Hot Italian Dish cookbook by Victoria Gotti. This is one of my favorite dishes to order when dining out. I am so glad that I can now make it at home. I serve this with roasted potatoes and mixed fresh steamed vegetables.
Provided by Kit..ty Of Canada
Categories Veal
Time 1h57m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
- Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
- Press both sides of the shank gently into the flour to coat and shake off any excess flour.
- Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
- Bake the shank for 10 minutes.
- Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
- Remove the shank from the pan and cut the meat into 1-inch-thick slices.
- Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.
WHOLE BRAISED VEAL SHANKS
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.
More about "veal shanks recipes"
BRAISED VEAL SHANKS RECIPE | FOOD & WINE
From foodandwine.com
Servings 8Total Time 3 hrs 15 minsCategory Veal
- Season the veal shanks generously with salt and pepper. In a very large enameled cast-iron casserole set over a heat diffuser (if you have one), melt the butter in the oil. Stir in the turmeric, then add the veal shanks. Cook over moderate heat, turning once, until lightly browned on both sides, about 6 minutes total. Transfer the veal to a plate.
- Add the onions and a generous pinch of salt to the casserole and cook over moderate heat, stirring occasionally, until barely softened, about 5 minutes. Add 4 cups of water; bring to a boil over high heat. 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, about 1 hour and 30 minutes. Uncover the casserole and cover the shanks with a large piece of parchment. Cover the casserole and continue to braise over low heat until the veal is very tender, about 45 minutes longer.
- Using a slotted spoon, transfer the veal shanks and onions to a platter and tent with foil. Boil the braising liquid over high heat until slightly reduced but still light in color, about 10 minutes. Discard the strings from the shanks and spoon some of the braising liquid on top. Serve.
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (35)Category EntreeAuthor Elizabeth PatrickCalories 666 per serving
BEST OSSO BUCO (BRAISED VEAL SHANKS) RECIPES | FOOD …
From foodnetwork.ca
2.8/5 (50)Servings 6
WHAT IS A VEAL SHANK? | EHOW
From ehow.com
VEAL SHANK RECIPE WITH SLOW COOKER - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
VEAL AND LAMB: SHANKS OF THE EVENING - THE WASHINGTON POST
From washingtonpost.com
MILAN STYLE VEAL SHANKS WITH CARROTS AND CELERY - RECIPES
From more.ctv.ca
WINE-BRAISED VEAL SHANKS RECIPE - DANNY MEYER | FOOD & WINE
From foodandwine.com
BRAISED VEAL SHANKS | CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
BRAISED ONTARIO VEAL SHANKS WITH WHITE BEANS
From ontariovealappeal.ca
BRAISED VEAL SHANK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS …
From seriouseats.com
SMOKED GARLIC VEAL SHANKS (ON SMOKER) - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
PORT-BRAISED VEAL SHANKS - RICARDO CUISINE
From ricardocuisine.com
BAKED VEAL SHANKS | RECIPE | KITCHEN STORIES
From kitchenstories.com
RECIPE - VEAL SHANK - MANGEZ QUéBEC
From mangezquebec.com
SLICED VEAL SHANK RECIPE | EAT SMARTER USA
From eatsmarter.com
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS
From garlicandzest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WINE-BRAISED VEAL SHANKS | CANADIAN LIVING
From canadianliving.com
VEAL SHANKS WITH MUSHROOMS, SLOW COOKER - THYME FOR COOKING
From thymeforcookingblog.com
VIENNESE VEAL SHANKS RECIPE | MYRECIPES
From myrecipes.com
BRAISED VEAL SHANKS WITH CITRUS AND SAGE
From veal.org
VEAL SHANKS & SHANK MEAT
From grainveal.com
VEAL SHANKS BRAISED IN BEER – MON FOOD BLOG
From monfoodblog.com
VEAL SHANK RECIPE | EAT SMARTER USA
From eatsmarter.com
VEAL SHANK RECIPES - NYT COOKING
From cooking.nytimes.com
ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) - JULIA'S ALBUM
From juliasalbum.com
VEAL OSSO BUCO | FAMILY FONTAINE
From famillefontaine.ca
SLOW COOKER VEAL SHANKS - OSSO BUCO IN TOMATO GRAVY
From veenaazmanov.com
CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
From aheadofthyme.com
SPICY SOUTHERN-STYLE BRAISED VEAL SHANKS - THRIFTY FOODS
From thriftyfoods.com
BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
ROASTED VEAL SHANKS WITH ROSEMARY RECIPE | BON APPéTIT
From bonappetit.com
VEAL SHANKS WITH SPRING VEGETABLES - WHOLE FOODS MARKET
From wholefoodsmarket.com
GERMAN CLASSIC: GLAZED VEAL SHANK FROM BAVARIA - FALSTAFF
From falstaff.com
BEST VEAL OSSO BUCCO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PAN-ROASTED VEAL SHANKS - ANDREW ZIMMERN
From andrewzimmern.com
You'll also love