WHOLE BRAISED VEAL SHANKS
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.
VEAL SHANKS WITH MUSHROOMS AND ROSEMARY
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Dredge the pieces of shank in flour seasoned with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
- Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
- Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 3 grams
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 SHANKS WITH DRIED CRANBERRIES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy-bottom saucepan. Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Add the shallots and the garlic. Cook until soft, about 5 minutes. Increase the heat to high. Add the vinegar and simmer until it glazes the bottom of the pan, about 3 minutes.
- Add the wine and simmer until reduced to 1/2 cup, about 5 minutes. Add the remaining ingredients. Stir to combine.
- Return the shanks to the pan. Cover partly and simmer over medium-low heat until the meat falls off the bone, about 2 hours. Season to taste with salt and pepper. Divide among 4 plates and garnish with the mint. Serve with root vegetable puree (recipe below).
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 759 milligrams, Sugar 34 grams, TransFat 0 grams
More about "veal shanks with dried cranberries recipes"
OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - SERIOUS …
From seriouseats.com
25 DRIED CRANBERRY RECIPES YOU'LL CRAVE ALL SEASON
From allrecipes.com
PORT-BRAISED VEAL SHANKS | RICARDO
From ricardocuisine.com
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED VEAL SHANKS WITH ROSEMARY RECIPE | BON APPéTIT
From bonappetit.com
WINE-BRAISED VEAL SHANKS | CANADIAN LIVING
From canadianliving.com
SIMPLE SAVORY GARLIC WINE BRAISED VEAL SHANKS - GARLIC & ZEST
From garlicandzest.com
CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
From aheadofthyme.com
VEAL SHANKS WITH DRIED CRANBERRIES RECIPE - NYT COOKING
From cooking.nytimes.cf
VEAL SHANKS WITH DRIED CRANBERRIES - DINING AND COOKING
From diningandcooking.com
NYT COOKING - VEAL SHANK RECIPES
From cooking.nytimes.com
VEAL SHANKS WITH CRANBERRIES | FAMILY FONTAINE
From famillefontaine.ca
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
VEAL SHANKS WITH MUSHROOMS & SUN-DRIED TOMATOES RECIPE
From cuisinart.com
NYT COOKING - DRIED CRANBERRIES RECIPES
From cooking.nytimes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
You'll also love