Braised Veal Shanks With Rosemary And Thyme Recipes

Steps:

• For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
• Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
• After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
• For the braise: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
• Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
• Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
• The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

Steps:

• Coarse sea salt, for garnish, optional For the braised veal shanks: Preheat the oven to 325 degrees F. Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Dredge the shanks in the flour, making sure to get off any excess. Add the shanks to the pan, in batches if necessary, and cook on all sides until browned, 3 to 4 minutes each side. Transfer to a plate. If browning in batches, repeat with the remaining shanks. Add the onions, carrots, celery, coriander, 1 teaspoon salt, thyme, garlic, bay leaves, rosemary and chiles to the pan and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine, scraping to deglaze the pan. Add the chicken stock and a pinch of salt and black pepper. Taste the simmering braising liquid at this point; it should taste seasoned. Return the shanks to the pan, cover and braise in the oven until the meat is very tender, 3 to 4 hours.
• For the gremolata: When almost ready to serve, combine the parsley, olive oil, lemon zest and juice, salt and garlic in a small bowl. Stir to combine. To serve, remove the shanks to a serving platter and spoon the sauce and braising vegetables over the top of them. Sprinkle with a little bit of sea salt and garnish with gremolata.

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

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:

• 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 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate.
• Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.