VEAL SHANKS WITH ORIENTAL VEGETABLES
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h45m
Yield Six servings
Number Of Ingredients 16
Steps:
- Make small incisions around the veal shank and insert the strips of garlic. Rub the shank with pepper.
- In a large kettle, combine the veal shank, broth, water, soy sauce, cloves, anise seed and wine. Bring to a boil, cover and simmer for one hour and 15 minutes, or until tender. Add the scallions, kale, Chinese cabbage and carrots. Cook for 15 minutes. Add the coriander, snow peas and bean sprouts. Cook for five minutes. Taste for seasonings and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1423 milligrams, Sugar 7 grams, TransFat 0 grams
VEAL SHANK RECIPE
Try this Veal Shank Recipe made with cross-cut shanks, CLASSICO Pasta Sauce and loads of veggies. Pair this Veal Shank Recipe with pasta or rice.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
- Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
- Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
VEAL SHANKS WITH TOMATO SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
- In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
- Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
- In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
- Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.
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.
VEAL SHANK PASTA SAUCE RECIPE - (4/5)
Provided by á-122
Number Of Ingredients 14
Steps:
- 1. Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper. 2. When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour. 3. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies. 4. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.
ORECCHIETTE WITH RED-WINE VEAL SAUCE
Steps:
- Make sauce:
- Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
- In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
- Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
- Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
- In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.
SPAGHETTI WITH VEAL BOLOGNESE SAUCE
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
- Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
- Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
- Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
- Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 486 g
VEAL PASTA SAUCE
Make and share this Veal Pasta Sauce recipe from Food.com.
Provided by Its loose again
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and butter in a saucepan over medium-high heat.
- Add shallot and cook, stirring from time to time until pale gold.
- Add ground veal and brown, stirring from time to time.
- Add tomatoes, salt and pepper and simmer for 20 minutes.
- Cook pasta per package directions.
- Combine pasta with sauce and serve topped with cheese.
Nutrition Facts : Calories 642.8, Fat 16.7, SaturatedFat 7, Cholesterol 67.3, Sodium 412.3, Carbohydrate 92.7, Fiber 5.1, Sugar 5.9, Protein 29.2
VEAL SHANK WITH SAUCE GRIBICHE
Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
- Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
- Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 2 grams, TransFat 0 grams
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