Monk Fish Osso Buco With Brown Rice English Peas Recipes

Steps:

• In a large braising pot heat olive oil and butter untill butter starts to foam. Add both monk fish steaks and cook 3 minutes on each side untill slightly firm to touch (do not cook through). After cooking the second side, add red sherry wine to pot. Add diced shallots, entire contents of red tomato can, water or stock, fresh rosemary, sage spring, and basil. Simmer at med-low heat for 3 hrs. One hour before serving, in a seperate pot, boil 2 cups of water and add 1 cup brown rice for 30 minutes, or untill rice has absorbed all of the water. Add 2 tsbn of butter and frozen peas and stir untill peas are heated through but still slightly firm. 20 minutes before serving remove sage spring from braising pot and remove pot from the heat. Add lemon juice, and salt and pepper to taste. To plate; pile rice and peas in the middle of the dish, place 1 monk fish steak on top, and cover generiously with braising sauce. Optionally, garnish with fresh sage.

Steps:

• In a non-reactive saucepan coated with olive oil, saute the onion, celery, and carrots and garlic until caramelized. Add tomato paste and cook for 3 minutes. Deglaze with white wine, and reduce the liquid by half. Add crushed tomatoes, bay leaf, thyme, soy sauce, lemon grass, orange juice, and chicken stock. Reduce by a third, and check for seasoning. Strain the sauce and set aside. Season the monkfish with salt, pepper, and cayenne pepper. Sear the fish over high heat in olive oil, using a pan large enough that the fish is not overcrowded. The fish is just cooked long enough to evenly brown the outside, about 2 minutes on each side. Pour off as much oil as possible. Deglaze with the vinegars. Add the reserved sauce, using just enough to cover the fish half way. Add the Mushrooms and cover. Place in a preheated 350 degree oven until the fish is cooked through, about 15 minutes. Remove the pan from the oven, and add the butter and lemon juice. Check again for seasoning.
• For the potatoes: Place the potatoes and garlic in a saucepan and cover with cold water. Bring to a boil, and add enough salt to flavor the water. Boil for 20 minutes, or until the potatoes are soft. Strain potatoes and place in a mixer fitted with wire whip. Whip at low speed, incorporating butter slowly. Increase the speed to lighten the potatoes and increase their volume. Check for seasoning, and set aside. Right before serving, mix the chopped herbs into the potatoes.
• To make a gremolata, combine the parsley, garlic and lemon zest. Set aside, and reserve for plating.
• For the mushrooms: Saute mushrooms with garlic and ginger in 1 tablespoon of olive oil over high heat, until caramelized, about 3 minutes. Add sauteed mushrooms from below to the sauce. Check for seasoning.
• Plating: Place a serving of potatoes in the middle of a large bowl. Place the fish on top of the potatoes, and spoon the sauce and mushrooms around it. Garnish with gremolata.

Steps:

• Season the veal shanks with the garlic, lemon zest, 1 tablespoon thyme, and rosemary. Cover, and refrigerate overnight.
• Take the veal shanks out of the refrigerator an hour before cooking, to bring them to room temperature. After 30 minutes, season the shanks on all sides with 3 tablespoons salt and 2 teaspoons pepper. Reserve the garlic and any excess herbs.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Pour in the olive oil and wait a minute or two, until the pan is very hot, almost smoking. Place the shanks in the pot, and sear until caramelized and nicely browned on all sides. Depending on the size of your pan, you will probably have to sear the meat in batches. (Do not crowd the meat or get lazy or rushed with this step. It's very important that the meat sear to a deep golden brown on all sides; this will take a good 15 to 20 minutes.) When the shanks are nicely browned, transfer them to a braising pan. They should sit flat, bones standing up, in one layer.
• Turn the heat down to medium, and add the onion, carrot, celery, sage sprigs, and reserved garlic and herbs. Stir with a wooden spoon to scrape up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Stir in the tomatoes and cook a few more minutes. Add the vermouth, turn the heat to high, and reduce the liquid by half.
• Add the stock and bring to a boil. Pour the liquid over the shanks, scraping any of the vegetables that fall on the meat back into the liquid. The stock mixture should almost cover the shanks (if not, add a little more stock or water). Tuck the parsley sprigs in the broth around the shanks. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
• To check the meat for doneness, carefully remove the lid and foil (watch out for the hot steam), and pierce one of the shanks with a paring knife. When the meat is done, it will yield easily. Taste a piece if you are not sure.
• Turn the oven up to 400°F.
• Carefully transfer the veal shanks to a baking sheet and return them to the oven to brown 10 to 15 minutes.
• Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the braising juices. If necessary, reduce the broth over medium-high heat about 5 minutes, to thicken slightly. Taste for seasoning.
• Heat a large sauté pan over medium heat for 1 minute. Add the butter, and when it foams, add the peas. Turn the heat down to low, and sauté the peas gently about 3 minutes, shaking the pan a few times. Add the shallots, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Stir to combine, and cook a few minutes, until the shallots are soft and translucent.
• Add 1/2 cup water and turn the heat up to medium. Cook a minute or so, until the peas are just tender. Turn off the heat and toss in the pea shoots.
• Arrange the veal shanks on a large warm platter. Ladle lots of the braising juices over the meat. Spoon the sauté of peas and pea shoots on top. Serve a bowl of saffron risotto and the remaining braising juices on the side.
• Saffron Risotto
• Toast the saffron threads in a small pan over medium heat, just until they dry and become brittle. Pound the saffron in a mortar to a fine powder. Add half the butter, and use a rubber spatula to incorporate it.
• Bring the chicken stock and 3 1/2 cups water to a boil over high heat. Turn off the heat.
• Meanwhile, heat a medium heavy-bottomed pot over medium-high heat for 2 minutes. Swirl in the saffron butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice and 1 1/2 teaspoons salt. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
• Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously. When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring all the time, with a wooden spoon, back and forth in a rhythmic motion. Wait for each batch of liquid to be absorbed before adding the next. The rice should be bubbling and quickly absorbing the liquid. After about 15 minutes, taste the rice for tenderness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it's done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful starchy "sauce."
• When the rice is almost done, turn off the heat. Let the risotto "rest" for a minute or two, then quickly stir in the remaining 2 tablespoons butter and the parsley (and Parmigiano-Reggiano if you are using it). Taste for seasoning. The rice will keep absorbing liquid, so add a little more stock if it seems dry. Spoon the risotto into a serving bowl.
• Note
• You can braise the veal shanks a day or two ahead of time; just remember they need to marinate a full day beforehand. Bring the cooked meat to room temperature and then gently reheat it, covered, in the broth. Start the risotto after you take the veal out of the oven the first time (or after you have reheated it) and strain the braising juices. After the risotto has been cooking about 10 minutes, put the shanks in the oven to brown. Recruit a friend to help you by preparing the sauté of peas and pea shoots while you finish the risotto.

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.

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Steps:

• In a large casserole or Dutch oven with a tightly fitting lid, melt the butter over medium heat. Add the carrots, celery, onion, garlic and pancetta or prosciutto and cook, stirring frequently until the vegetables are tender, about 10 minutes. Add the tomatoes, raise the heat to high and cook, stirring constantly, until most of the liquid has evaporated, about 3 to 4 minutes. Remove from the heat.
• Season the veal generously with salt and pepper and dust it with flour, shaking off any excess. Place a large skillet over medium-high heat and add the oil. When very hot, add the veal and brown it on all sides. (You may need to work in two batches.)
• Place the browned veal on top of the vegetables in the casserole. Pour out any excess oil from the skillet and add the wine. Return the skillet to the heat and simmer the wine until it is reduced to 1/3 cup. Add the stock to the skillet and pour the mixture into the casserole.
• Cover the casserole and bring to a simmer over medium-high heat. Adjust the heat and simmer gently until the veal is very tender, about 2 hours.
• Remove the meat from the casserole and let rest on a platter. Pass the sauce remaining in the casserole through a food mill, discarding the solids. Wipe out the casserole, return the meat to it and pour the sauce over the meat. Simmer, uncovered, for an additional 15 minutes. Season to taste with salt and pepper.
• Meanwhile, cook the peas in salted, boiling water until just tender, about 3 minutes. Drain and set aside. Make the gremolada by combining the parsley, zest and garlic. Set aside.
• Remove the meat from the casserole, transfer to a deep serving platter and remove the strings. Pour the sauce over the meat and garnish it with the peas and gremolada. Serve immediately with rice on the side.