Braised Veal Shanks Food

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BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 13

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
  • Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
  • Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
  • Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg

OSSO BUCCO (BRAISED BEEF SHANKS RECIPE)



Osso Bucco (Braised Beef Shanks Recipe) image

Osso bucco is a delicious tender, flavorful braised beef shank dish that is the perfect way to enjoy this cut of meat.

Provided by Karlynn Johnston

Categories     Main Course

Time 5h15m

Number Of Ingredients 9

2-3 pounds beef shanks (cut into 3-4 inch pieces)
1/4 cup butter
2 tablespoons minced garlic
1/2 large white onion (sliced into rings)
2 medium carrots (chopped)
1/2 cup dry white wine
one 540 millilitres can diced tomatoes
1/2 cup beef stock
salt and pepper to taste

Steps:

  • If you want, dredge the beef shanks through flour and coat it. ( I skip this to keep it lower carb)
  • Melt the butter in a large oven safe braising pan over medium to medium-high heat.
  • Fry the beef shanks in the butter until browned on the outside.
  • Remove the beef shanks to a plate, and keep warm.
  • Add the onion slices to the skillet; cook and stir until the onion is tender. Add in the garlic and the carrots and fry until the garlic is fragrant.
  • Pour in the white wine and deglaze the pan at this point. Stir in the beef broth and the tomatoes.
  • Return the beef to the pan, making sure the shanks are submerged in the sauce.
  • The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
  • For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Categories     Fish     Garlic     Tomato     Braise     Veal     White Wine     Winter     Gourmet

Yield Makes 4 to 8 servings

Number Of Ingredients 20

For shanks
8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)
3/4 cup all-purpose flour
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 large garlic cloves, finely chopped
5 anchovy fillets, rinsed, patted dry, and finely chopped
2 Turkish bay leaves or 1 California
1 cup dry white wine
1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped
1 cup water
2 (4- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
For gremolata
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely grated fresh orange zest
1 large garlic clove, minced

Steps:

  • Make shanks:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
  • Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
  • Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
  • Make gremolata:
  • Stir together parsley, grated zests, and garlic and sprinkle over shanks.

BRAISED VEAL SHANKS



Braised Veal Shanks image

Veal shanks turn meltingly tender when slowly braised in wine and vegetables. It's comfort food at its best.

Provided by Kathy Kingsley

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 16

4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)
1/4 cup unbleached all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic (finely chopped)
1 1/2 cups dry red or white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh rosemary sprigs for garnish (optional)​
Gremolata (optional)
2 tablespoons minced fresh parsley
1 tablespoon freshly grated lemon zest
1 teaspoon minced fresh garlic

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
  • Coat shanks with flour and shake off excess.
  • In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.
  • Brown shanks on tops and bottoms for 3 to 4 minutes on each side.
  • Remove shanks to a plate.
  • Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.
  • Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
  • Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
  • Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
  • Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
  • Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
  • Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

Nutrition Facts : Calories 666 kcal, Carbohydrate 10 g, Cholesterol 338 mg, Fiber 1 g, Protein 85 g, SaturatedFat 9 g, Sodium 458 mg, Sugar 2 g, Fat 25 g, ServingSize 4 veal shanks (4 to 6 servings), UnsaturatedFat 0 g

BRAISED VEAL SHANKS WITH GARLIC



Braised Veal Shanks With Garlic image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons walnut oil or peanut oil
4 1 1/2-inch-thick veal shanks
Sea salt
Freshly ground black pepper
3 large onions (about 3 pounds), sliced about 1/2 inch thick
2 carrots in thick, diagonal slices
1/2 cup white wine
3 heads of garlic, cloves lightly smashed, then peeled
2 sprigs thyme
2 cups chicken or beef broth

Steps:

  • Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
  • Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2 1/2 hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
  • The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.

BRAISED VEAL SHANKS WITH GREMOLATA



Braised Veal Shanks with Gremolata image

This is a great dish that I love making in the cooler months. Its richness warms the soul and the brightness of the gremolata wakes the whole dish up. Like with all braises don't forget to baste like a madman..errr person!!!

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
4 cross-cut veal shanks (about 1 pound each)
All-purpose flour, for dredging
2 1/2 cups sliced onion
2 cups chopped carrot
2 cups sliced celery
1 tablespoon coriander seeds
Salt
12 sprigs fresh thyme
4 cloves garlic, peeled and smashed
2 bay leaves
2 sprigs fresh rosemary
1 Fresno chile, quartered
1/4 cup tomato paste
1 cup dry red wine
8 cups chicken stock
Freshly cracked black pepper
1/2 cup chopped fresh parsley
2 tablespoons olive oil
Zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon salt
2 cloves garlic, minced

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.

BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco

Provided by KittyKitty

Categories     Veal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs veal shanks
1/4 cup all-purpose flour
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 garlic clove, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain.
  • Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
  • Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
  • Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.

Nutrition Facts : Calories 445.4, Fat 17.4, SaturatedFat 4.2, Cholesterol 226.8, Sodium 656, Carbohydrate 7.7, Fiber 0.9, Sugar 1.5, Protein 58.8

BRAISED OSSO BUCO RECIPE



Braised Osso Buco Recipe image

This Osso Buco is a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Maincourse

Time 2h20m

Number Of Ingredients 18

4 lbs Veal Shanks ((1 lb each))
1 tsp Kosher salt
1 tsp Black pepper
4 tbsp Flour
2 tbsp Cooking oil
2 tbsp Butter
2 tbsp Garlic (minced)
2 tbsp Sugar
2 tbsp Honey
2 tbsp Balsamic vinegar
2 tbsp Tomato paste
1 tbsp Sriacha ((upto 2 tbsp or Chilly paste) )
2 Bay leaves
4 sprigs Thyme
4 sprigs Rosemary
2 cup Red wine
1½ cup Chicken broth (or beef stock)
1 tbsp Parsley (for garnish)

Steps:

  • Preheat the oven at 325°F / 165°C / Gas Mark 3.
  • Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper hand towels and pat them dry. Pro tip - The shanks must be dry. Otherwise, they will stew instead of sear. I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
  • Generously season the shanks with kosher salt and black pepper on both sides. Then, coat each one in flour and dust off excess flour. And set aside.Pro tip - You can tie each shank with kitchen twine to hold them together so they do not fall apart during cooking. I did not do this today as you can see in the video.
  • Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil and one tablespoon butter. Pro tip - Alternatively you can sear the meat in batches as I have done in the video. I prefer to use a large pot with a wide circumference so each piece of shank sits comfortably in a single layer.
  • Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. There is no need to add more oil or unsalted butter for the next batch.Pro tip - Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
  • In the same pan, add the remaining oil and butter along with the garlic. Followed by brown sugar and honey. Saute for just about 30 seconds. Then, add the tomato paste, Sriracha, and balsamic vinegar. Pro tip - Keep the heat to medium as these are delicate ingredients and we do not want them to burn, especially the garlic.
  • Next, add the red wine and season with salt and pepper. Bring it to a boil and let boil for two mintues. Pro tip - We want to boil the red wine for just two minutes to cook out some of the alcohol.
  • Add the bay leaves, thyme, rosemary, and chicken broth. Return the shanks to the pan and bring to a gentle boil. Pro tip - Use tongs to transfer the meat and gently tuck them in the liquid. They must be almost submerged under the cooking liquid so they cook evenly.
  • Cover the pan with aluminum foil and transfer to the oven on the middle rack. Cook covered for 1 1/2 to 2 hours or until fork-tender. Pro tip - I am using aluminum foil. But, if using a dutch oven you can also cover with its own lid.
  • Remove from the thyme and rosemary sprigs and discard. Garnish with chopped parsley.

Nutrition Facts : Calories 555 kcal, Carbohydrate 20 g, Protein 59 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 237 mg, Sodium 998 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 10 g, ServingSize 1 serving

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS



Braised Veal Shanks with Carrots, Parsnips, and Turnips image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

4 veal shanks, with the bone in the center surrounded by meat, cut into 8 to 10 ounce portions
Salt and freshly ground black pepper
3 tablespoons olive oil
1 cup diced carrots
1 cup diced parsnips
1/2 cup diced turnips
4 cloves of garlic, left whole, peeled
2 tablespoons tomato paste
1 cup dry white wine
1 cup chicken stock or beef and veal stock
Chopped fresh thyme

Steps:

  • Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
  • When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE



Osso Buco (Italian Braised Veal Shanks) Recipe image

Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.

Provided by Daniel Gritzer

Categories     Mains

Time 3h40m

Yield 6

Number Of Ingredients 18

6 (1- to 1 1/2-inch-thick) pieces osso buco (veal shanks) (about 4 pounds; 1.8kg total)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (5 ounces; 140g)
1/4 cup (60ml) extra-virgin olive oil, plus more if needed
1 tablespoon unsalted butter (1/2 ounce; 15g)
1 large yellow onion, minced (12 ounces; 340g)
2 medium carrots, minced (6 ounces; 170g)
1 celery rib, minced (4 ounces; 120g)
3 medium cloves garlic, minced
1 (28-ounce; 800g) can peeled whole tomatoes, seeded and drained, tomato flesh crushed by hand
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade or store-bought low-sodium chicken stock (see note)
3 fresh thyme sprigs
1 bay leaf
For the Gremolata:
2 tablespoons (about 20g) finely minced flat-leaf parsley leaves and tender stems
Zest of 1 lemon, finely minced
6 medium cloves garlic, finely minced

Steps:

  • Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
  • Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
  • Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
  • Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
  • Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
  • Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .

Nutrition Facts : Calories 818 kcal, Carbohydrate 22 g, Cholesterol 380 mg, Fiber 5 g, Protein 99 g, SaturatedFat 9 g, Sodium 754 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 6, UnsaturatedFat 0 g

BRAISED VEAL SHANKS



Braised Veal Shanks image

Provided by Anthony Bourdain

Categories     Soup/Stew     Wine     Herb     Tomato     Braise     Roast     Sauté     Stew     Dinner     Meat     Veal     Red Wine     Fall     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 21

For stew
2 cups veal demiglace (16 fl oz)*
4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 garlic clove, finely chopped
1 1/2 cups dry red wine
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 Turkish or 1/2 California bay leaf (preferably fresh)
For gremolata
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh orange zest
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
Accompaniment: wild mushroom risotto

Steps:

  • Make stew:
  • Put oven rack in middle position and preheat to 350°F.
  • Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
  • Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
  • Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
  • Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
  • Make gremolata:
  • Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
  • *Available at specialty foods shops and cooking.com.

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  • Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins.


BRAISED VEAL SHANKS RECIPE | GOOD FOOD
Braised veal shanks Photo: Natalie Boog Dietary Dairy-free . This dish can also be made with the veal pieces Italians use for osso buco but I love this cut for its presentation and …
From goodfood.com.au
Category Main-Course
Total Time 1 hr 30 mins


BRAISED VEAL SHANKS WITH POLENTA RECIPE | MYRECIPES
Add onion and garlic to pan; sauté until tender. Sprinkle onion mixture with reserved flour mixture. Cook 30 seconds, stirring constantly. Add beef broth and wine; bring to a boil. …
From myrecipes.com
Servings 4
Calories 378 per serving
Total Time 1 hr 54 mins
  • Trim fat from veal. Combine flour, 1/2 teaspoon salt, and next 4 ingredients in a heavy-duty zip-top plastic bag. Add 1 shank at a time to bag; shake to coat with flour mixture. Reserve flour mixture in bag.
  • Heat oil in a Dutch oven over medium heat. Add veal and cook 5 minutes on each side or until browned. Transfer veal to a plate. Add onion and garlic to pan; sauté until tender. Sprinkle onion mixture with reserved flour mixture. Cook 30 seconds, stirring constantly. Add beef broth and wine; bring to a boil. Return veal to pan; cover and bake at 350° for 1 hour and 15 minutes or until veal is tender. Remove veal from oven; let stand, covered, 10 minutes.
  • While veal is standing, combine water, cornmeal, and remaining 1/2 teaspoon salt in a large microwave-safe bowl. Stir, cover with wax paper, and microwave at HIGH 5 minutes. Stir, cover, and continue to cook at HIGH 4 minutes or until polenta is very thick. Divide polenta evenly among 4 serving plates. Spoon off and discard fat from veal juices. Place veal over polenta; spoon juices over veal and polenta.


GARLIC WINE BRAISED VEAL SHANKS - SIDECHEF
Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter. Transfer the veal to a large plate or …
From sidechef.com
4/5 (1)
Total Time 2 hrs 30 mins
Cuisine American
Calories 197 per serving
  • Bring a small saucepan of water to boil. Break apart the Garlic (2 clove) and add them to the boiling water and cook for 1-2 minutes. Drain the garlic and peel the cloves, discarding the skins.
  • Tie the Fresh Rosemary (2 sprig), Fresh Thyme (4 sprig), and Fresh Oregano (3 sprig) in a tight bundle using kitchen string and set aside.


ITALIAN OSSO BUCO (BRAISED VEAL SHANKS) - JULIA'S ALBUM
Authentic Italian Osso Bucco: veal shanks slowly braised with vegetables in tomato sauce and white wine until the meat falls of the bone.Topped with another Italian classic: …
From juliasalbum.com
4.9/5 (14)
Total Time 2 hrs 30 mins
Category Main Course
Calories 642 per serving
  • Season osso buco (veal shanks) with salt. Heat olive oil in a large skillet. Add the veal shanks and cook for about 2 minutes total on high heat, turning once, until golden-browned. Remove the veal to a plate.
  • Add white wine and water, add chicken bullion cubes, mix everything on high heat until chicken bullion cubes dissolve. Add diced tomatoes, tomato paste, stir in. Add fresh thyme and stir in.
  • Return veal shanks to the skillet. Note: If you like, at this point you can use a kitchen string to tie around each veal shank which will help to hold it together during the 2 hour cooking time. However, using the kitchen string is optional.


PORT-BRAISED VEAL SHANKS - RICARDO CUISINE
Preparation. With the rack in the middle position, preheat the oven to 140°C (275°F). Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess. Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
From ricardocuisine.com
4/5 (16)
Category Main Dishes
Servings 6
Total Time 2 hrs 35 mins


BRAISED VEAL SHANKS WITH GREMOLATA : RECIPES : COOKING ...
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. …
From cookingchanneltv.com
Category Main-Dish
Total Time 4 hrs 30 mins


THE HIRSHON BAVARIAN BRAISED VEAL SHANK - KALBSHAXE AUF ...
Fry the cubed bacon or speck and onions in some butter or oil, add the mushrooms, salt and pepper. Sauté the ingredients for 5-6 minutes and then add the chopped parsley. Serve the dish whole and carve at the table or carve in the kitchen, portion out and cover with sauce.
From thefooddictator.com
Estimated Reading Time 4 mins


OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - ITALIAN RECIPES ...
How to prepare Ossobuco Milanese (Braised veal shanks) To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white ...
From giallozafferano.com
4.8/5 (6)
Total Time 1 hr 30 mins
Category Main Courses
Calories 852 per serving


CHINESE BRAISED VEAL SHANK - AHEAD OF THYME
How to Make the Best Chinese Braised Veal Shank. Combine ingredients. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using).
From aheadofthyme.com
Cuisine Chinese
Total Time 3 hrs 5 mins
Category Appetizer
Calories 236 per serving


VEAL SHANKS BRAISED IN BEER - MON FOOD BLOG
Preheat the oven to 300ºF. 1. Season the veal shanks on both sides with salt and pepper. Dredge in flour, shaking off the excess. Set aside. 2. Heat the oil and butter in a large pan over medium-high heat and cook the veal shanks on both sides until deep golden, about 10 minutes. Remove from the pan and keep on a plate.
From monfoodblog.com
Estimated Reading Time 2 mins


BRAISED VEAL SHANKS - CARIBBEAN GREEN LIVING
Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. …
From caribbeangreenliving.com
Servings 6
Total Time 4 hrs 15 mins
Estimated Reading Time 4 mins


WINE-BRAISED VEAL SHANKS - CANADIAN LIVING
In large skillet, heat oil over medium-high heat; brown veal shanks, in batches. Remove and set aside. Drain fat from skillet. Add onion, garlic, anchovies, sage and remaining salt and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add wine and bring to boil, scraping up browned bits; add to slow ...
From canadianliving.com


BRAISED VEAL SHANKS WITH MUSHROOMS AND SHALLOTS RECIPES
Mar 13, 2018 - Braised Veal Shanks with Mushrooms and Shallots recipe by Katie Villa, is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your…
From tfrecipes.com


14 BEST BRAISED VEAL SHANKS IDEAS | BRAISED, VEAL SHANK ...
Feb 4, 2020 - Explore Lori Court's board "Braised veal shanks" on Pinterest. See more ideas about braised, veal shank, cooking recipes.
From pinterest.ca


RECIPE - BRAISED VEAL SHANKS WITH CURRANTS - LCBO
The addition of apple sauce and a touch of sour cream balances the richness of the Braised Veal Shanks with Currants. The mash can be made a few days ahead and reheated using your preferred method for mashed potatoes. 12 oz (340 g) shell-on chestnuts, about 30 3 lbs (1.36 kg) russet potatoes, peeled and cut into chunks ½ cup (125 mL) unsweetened apple sauce 1 ¼ …
From lcbo.com


GERMAN BRAISED VEAL SHANKS ON BAKESPACE.COM
Dredge veal shanks in flour and seasoning mixture and tap off any excess. Heat a large heavy bottom skillet or Dutch oven, over medium-high heat, add oil and butter. Sear shanks on all sides. Add more oil and butter if needed. Remove the browned veal shanks and set aside. Add onion, celery, carrots, garlic, bay leaves and dill to the pan and ...
From bakespace.com


BRAISED VEAL SHANKS - LEHIGH VALLEY GOOD TASTE
Recipes; Articles; Search for: Braised Veal Shanks Meris Resources 2017-10-27T10:29:24-04:00 Braised Veal Shanks. Presented by Savory Grille. INGREDIENTS. 4 1-lb. veal shanks; Vegetable oil; 2 carrots, trimmed; 2 ribs celery; 4 small onions, peeled; 2-2 2/12 cups vegetable or beef stock or broth; 2 bay leaves ; 2 sprigs fresh thyme; 1/2 tsp. whole peppercorns; 1/2 tsp. …
From lehighvalleygoodtaste.com


BRAISED BEEF SHANKS MUCH MORE THAN BONES WITH HOLES
Heat the oven to 350 degrees Fahrenheit. Put enough olive oil to cover the bottom of a heavy bottomed pan or cooking pot, and place over a medium heat. Chop the vegetables and cook, adding about a ...
From bangordailynews.com


BRAISED VEAL SHANKS RECIPE - CUISINART.COM
Recipes; Entrees; Braised Veal Shanks; Braised Veal Shanks. Cuisinart original. Yields. Makes 4 servings Ingredients. 4 sprigs parsley . 4 veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter, tied. ¾ teaspoon kosher salt . ¼ teaspoon freshly ground black pepper. ½ cup unbleached, all-purpose flour . 3 teaspoons extra virgin olive oil . …
From cuisinart.com


BEST OSSO BUCCO RECIPE ANTHONY BOURDAIN
2021-12-14 · Osso buco is a classic Italian dish of braised veal shanks. In this inspired variation of the traditional recipe courtesy of Broken Arrow Ranch, venison shanks are substituted for the veal shanks, and they give a fuller, more robust flavor to the braise. Slowly braised in red wine, beef broth, with vegetables and herbs, the venison is tender and the dish is absolutely …
From tfrecipes.com


BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE ...
Braised Veal Shanks with White Beans Serves 4. 4 cross-cut veal shanks (osso buco cut, 1/2- to 3/4-pound each) salt and freshly ground black pepper flour (about 1/4 cup or so) 3 slices bacon canola oil 1 tablespoon unsalted butter 2 shallots, sliced (or 1 medium yellow onion) 3 carrots, sliced on an angle 3 cloves garlic, minced
From foodnewsnews.com


10 VEAL SHANK IDEAS | COOKING RECIPES, BRAISED, LAMB SHANK ...
Apr 6, 2020 - Explore Bosilka Paska's board "Veal shank" on Pinterest. See more ideas about cooking recipes, braised, lamb shank recipe.
From pinterest.ca


OSSO BUCO (BRAISED VEAL SHANKS) - BEEF VEAL FOOD RECIPES ...
Osso Buco (Braised Veal Shanks) – Beef Veal Food Recipes. Recipe ingredients and directions: 8 to 10 veal shanks, patted dry and, tied. all-purpose flour, for dredging. 7 tablespoons unsalted butter. 3 tablespoons olive oil. 1 1/2 cups dry white wine. 1 1/2 cups finely chopped onion. 3/4 cup finely chopped carrots . 3/4 cup finely chopped celery. 1 teaspoon minced …
From recipeflow.com


OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE - FOOD RECIPES
Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off.
From recipes.studio


SHANK OSSO RECIPES | RECIPEBRIDGE RECIPE SEARCH
29 Shank Osso Recipes From 14 Recipe Websites. View: tile; list; Braised Lamb Shanks A La Emeril Aka Osso Bucco Eme ... Try this Braised Lamb Shanks a la Emeril Aka Osso Bucco Emeril recipe, or p ... View Recipe. Login to Save. Thrifty Pork Shank Osso Buco Recipe. PORK shank OSSO BUCO braised to perfection. A flavourful, melt-in-your-mout ... View Recipe. …
From recipebridge.com


OSSO BUCCO, BRAISED VEAL SHANKS - THE FOOD TABLE
I find that these recipes mask the sweet fatty delicacy of the veal shank. For me, the best osso bucco recipe requires little more than some lemon and a dose of wine and chicken stock.A simple wine and chicken stock braise will render a remarkable unctuously caramelized sauce. For a bit more texture and a deeper dimension of flavor add crimini or porcini mushrooms just short of …
From thefoodtable.com


BRAISED ONTARIO VEAL SHANKS WITH WHITE BEANS - ONTARIO ...
Braised Ontario Veal Shanks with White Beans Cut: Roasts. Ontario veal shanks are full of delicate flavour but need to be moist cooked in liquid to ensure tenderness. White beans infused with the flavours of rosemary and bay leaf make a fibre and flavour-rich substitute for mashed potatoes. Perfect for a winter dinner party, make these shanks a day ahead and re-warm …
From ontariovealappeal.ca


SLOW COOKER WINE-BRAISED VEAL SHANKS | CANADIAN LIVING
Add veal shanks. Cover and cook on low until meat is tender, 6 to 8 hours. Skim off any fat. Transfer veal shanks to serving platter; cover and keep warm. Whisk reserved flour mixture with 3 tbsp water; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Discard lemon zest.
From canadianliving.com


CHINESE BRAISED VEAL SHANK | FAMILY FONTAINE
Chinese Braised Veal Shank. Grain Fed veal, Milk Fed Veal. Veal Shanks. 15 min Preparation. 1-1h30 Cooking. 2 Portions. Ingredients. 2 Fontaine Family veal shanks ; 750 ml (3 cups) water; 2 garlic cloves, chopped; 2-3 slices ginger; 2-3 bay leaves; 1-2 star anise; 8 ml (1/2 tablespoon) five spice powder; 5 ml (1 teaspoon) cumin seeds; 2-3 dried red chili peppers (optional) 5 ml (1 …
From famillefontaine.ca


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