OSSOBUCO AL FORNO - BAKED VEAL SHANKS
There are many versions of ossobuco . This is an easy and really delicious one. Serve over rice or orzo. Adapted from http://www.colavita.com/recipesarchive/recipe.cfm?id=1406. Posted for ZWT7.
Provided by Artandkitchen
Categories Veal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Season shanks with salt and pepper; dust with flour.
- In a large skillet, heat olive oil and butter; brown the shanks.
- Remove to a large baking dish.
- Adjust carrots beside the meat (optional).
- To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
- Stir together, scraping up any browned bits on the bottom of the pan.
- Pour over shanks.
- Cover the veal shank with aluminum foil and.
- bake at 375°F for 1 1/2 hour or until tender and brown.
- Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!
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.
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
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.
BRAISED VEAL SHANKS, MILAN STYLE
I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco
Provided by KittyKitty
Categories Veal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
- Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
- Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.
Nutrition Facts : Calories 445.4, Fat 17.4, SaturatedFat 4.2, Cholesterol 226.8, Sodium 656, Carbohydrate 7.7, Fiber 0.9, Sugar 1.5, Protein 58.8
ROASTED VEAL SHANKS WITH ROSEMARY
Provided by Lidia Bastianich
Categories Roast Dinner Rosemary Veal Celery Carrot Fall Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F. 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, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
- Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 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 processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.
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