Braised Veal Shanks With Mushrooms And Shallots Recipes

Steps:

• Coat the beef with the flour.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
• Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
• Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
• Serving Suggestion: Serve with wheat dinner rolls.

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Steps:

• Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
• Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

Steps:

• 1.Preheat oven to 350 2. Heat 4 tbs. oil in large heavy pot over medium high heat. Add shallots and saute until begins to brown (7 min.) remove with slotted spoon to plate. 3.Add garlic, rosemary, and mushrooms to pot, saute 5 min until brown. Transfer to bowl. 4.Add remaining 2 tbs. oil to pot. Sprinkle veal with salt and pepper, and coat with flour. Saute until brown, (5 min. per side). Transfer veal to another plate. 5. Add 2 tbs. flour to pot, stir until golden ( 1 min.). Add chicken broth, bring to boil, scraping up bits. Return veal and cooked mushroom mixture to pot, bring to boil.( Do not add shallots yet) 6.Cover pot, place in oven. Cook veal mixture 30 min. Add shallots, cover and return pot to oven. Cook 30 min. longer. Uncover pot. Cook until veal is tender and sauce thickens (20 min. longer) Can be made ahead, chill uncovered until cold (2 hours).Cover, chill, reheat before serving.

Steps:

• Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.