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.
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
ITALIAN STYLE VEAL SHANKS
Make and share this Italian Style Veal Shanks recipe from Food.com.
Provided by Wendys Kitchen
Categories Veal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 660.2, Fat 30.4, SaturatedFat 8, Cholesterol 288.9, Sodium 1328.7, Carbohydrate 16.3, Fiber 2.7, Sugar 4.9, Protein 77.4
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