shank
Osso Buco on Saffron Risotto
4 servings
Two for the Valentines’ dinner and two because, if you’re making two, you might as well make four.
We serve them on saffron risotto, ricotta gnocchi or simple homemade fettuccine.
Ingredients
4 veal shanks (cut 2″ thick) 1/2 cup
finely chopped trimmed celery
2 bay leaves
2 teaspoons tomato paste
4 whole cloves
1 cup chopped canned pear or plum tomatoes
1 sprig fresh rosemary
2 cups white wine
1 orange
about 8 cups hot chicken stock
1 lemon
fresh ground black pepper
1 tablespoon coarse sea salt
1 cup or so of flour (for dredging)
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely chopped onion
1/2 cup peeled and shredded carrot
Directions
With shank lying flat, tie twine around meat horizontally to hold the meat to bone. Tie tight and trim the ends.
Cut a piece of cheese cloth to wrap up bay leaves, cloves and rosemary, tie package with twine
Shave broad pieces of orange and lemon peel, being careful not to get the pith, squeeze and strain juice from orange
Salt the shanks lightly just before browning and dredge on all sides in a heavy bottomed shallow pot heat vegetable oil over medium-high heat.
Shake excess flour and place meat in pot, cut side down, let them sizzle for 4 to 5 minutes, until the shanks are nice and brown, do the same to the other side.
Brown fat on round edges as well, then remove to plate
Pour any excess oil out of the pot, leave crispy bits on bottom
Pour in olive oil over medium-high heat and add onions, stir around for a couple minutes while scraping bits off the bottom of the pot
Stir in carrots and celery and cheese cloth package, stir until vegetables sizzle and soften
Clear a spot on the bottom of the pot and add tomato paste, cook the paste for a minute or two and stir in to the vegetables
Add the tomatoes, stir and bring to boil
Turn heat to high and pour in the wine, boil for a few minutes to evaporate the alcohol
Pour in orange juice and about 6 cups of hot stock
Add citrus peel and a bit of salt and bring to a boil
Put the shanks back in the pot cut side down, add enough hot stock to cover them
Cover the pot and lower the heat so the sauce is simmering, but not boiling ~cook for an hour or so, covered, keep an eye that the sauce covers the meat (add stock if needed)
Turn the shanks so they cook evenly
Cook uncovered for another hour or more at a bubbling simmer, adjust the eat to maintain constant concentration of the sauce
Gently turn the shanks so they cook evenly and don’t dry out
Cook about 3 hours in all ~shanks are done when thickest part is tender when pierced and the sauce is thick and reduced below the top of the shanks
Gently remove shanks and cut off twine
Strain sauce through a sieve, making sure to get all the good juices ~taste the sauce and adjust the seasoning
Serve the osso buco on pasta or risotto and spoon sauce over top
Recipe Source: Dina Marsillo & Sian Burns
Nostra Cucina, the Back Door Corp.
3-31 Manitou Dr.,
Kitchener, N2C 1K9
519 748 0504
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Veal Shanks with green olive pesto
A version of Osso Bucco without a gremolata.
Instead, a savoury, fragrant green olive pesto is scattered over the meat before serving.
It adds enormous balance to the dish. One of my new go-to dishes when entertaining.
Serve over polenta or risotto.
4 servings
Ingredients
4 veal shanks, each 1 1/2 inches (4 cm)
salt and freshly ground pepper
2 tablespoons olive oil 30 ml
1 cup chopped onions 250 ml
1 cup chopped carrots 250 ml
1/2 cup chopped celery clove garlic, chopped 125 ml
1 cup dry white wine 250 ml
1 1/2 cups chopped canned tomatoes and their juice 375 ml
2 cups chicken or veal stock 500 ml
1 bay leaf
2 parsley stalks
1/4 teaspoon chili flakes 1ml
- Green Olive Pesto
1/4 cup chopped green olives 125 ml
2 tablespoons capers (30 ml)
1/4 cup chopped red onion 60 ml
1/4 cup chopped parsley 60 ml
1 teaspoon chopped garlic 5 ml
3 tablespoons olive oil 45 ml
salt and freshly ground pepper
Directions
Preheat oven to 325°F (160°C).
Season veal shanks with salt and pepper.
Heat oil in a heavy, ovenproof pot or Dutch oven over high heat.
Add shanks and brown well on each side, about 2 minutes per side.
Remove from skillet, reduce heat to medium- low. Add onions, carrots, celery and saute until softened, about 5 minutes.
Add garlic and cook another minute.
Pour in wine and bring to a boil, scraping up any brown bits from the base of the pot.
Stir in tomatoes, stock, bay leaf, parsley and chili flakes and bring to boil.
Return shanks to pot in a single layer.
Liquid should come three-quarters of the way up the shanks.
Add more stock if needed. Cover and bake for 1 1/2 to 2 hours or until shanks are fork-tender.
For pesto, combine green olives, capers, red onion, parsley and garlic in a food processor and process until chunky.
Stir in olive oil. Season well with salt and pepper.
Remove shanks from liquid with a slotted spoon and set aside.
If sauce is too thin, bring to boil and reduce until slightly thickened, about 15 minutes over medium-high heat.
Place shanks in a serving dish, pour over sauce and scatter with pesto.
Recipe Source: Food & Drink Autumn 2011
Osso Buco (Braised Veal Shanks)
If you’ve ever made your own spaghetti sauce, you can make this time honoured Italian classic.
It really is that easy—slow braising the veal shanks makes the meat tender and adds so much flavour to the sauce.
Serve with risotto or pasta.
Ingredients
6-8 veal shanks, sliced 2 inches thick (5 cm)
3 tablespoons vegetable oil (45 ml)
2 tablespoons unsalted butter (30 ml)
1/2 cup all-purpose flour (120 ml)
1 large onion, finely chopped
2 large carrots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon lemon zest, finely grated (2.5 ml)
1-1/2 cups dry white wine (360 ml)
2-1/2 cups chicken stock (600 ml)
1-1/2 cups canned tomatoes, roughly chopped (360 ml)
1 bay leaf
2 tsp chopped fresh thyme (10 ml)
salt and pepper to taste
fresh parsley to garnish
Directions
Preheat the oven to 350°F (175°C).
Using butcher’s twine, tie the meat around the bone so it will hold its shape while cooking.
Heat a large, heavy-bottomed Dutch oven over medium-high heat.
Add the oil and, when warmed, add the butter. Dredge the veal shanks in the flour, shaking off any excess, and sauté until lightly browned on each side.
Remove from the pan and keep warm while you make the sauce.
Add the onion, carrot and celery to the pan and sauté until the onion is translucent. Add the garlic and lemon zest and sauté for 30 seconds more.
Pour in the wine and scrape up any of the brown bits from the bottom of the pan.
Bring the wine to a boil and reduce slightly.
Place the veal back in the pan and add the chicken stock, tomatoes, bay leaf and thyme. The liquid should just come to the top of the veal; if not add a little more stock, Season
with salt and pepper. Bring the mixture to a boil, then cover and place in the oven. Cook for approximately 1-1/2 hours, turning the veal occasionally. Remove the lid and cook for half an hour longer, or until the meat is almost falling, from the bone and a thick sauce has formed. (If the sauce thickens too quickly, add a little water.)
Remove from the oven and serve, garnished with parsley, alongside risotto or pasta. Serves 6 to 8
PER SERVING
Calories 414
Fat 20g
Saturated 3g
Carbohydrates 7g
Protein 41g
Recipe Source ontarioveal.on.ca
Tags: recipe source, half an hour, large carrot, ml salt, Zest (ingredient), veal shanksItalian Valley-style veal slices
(Fetta di vitello alla valdostana)
Serves: 4
Preparation: 15 minutes;
Cooking: 1 1/4 hours;
level of difficulty: Simple
Ingredients
1 lb veal,cut from the rump in a single slice 454g
salt and freshly ground black pepper
4 oz sliced speck 125g
4 oz Fortina cheese, sliced (125g)
1 level tablespoon of Oregano
1/3 cup extra virgin olive oil 125ml
1/2 cup Dry White Wine 125ml
1 cup beef stock 250ml
Directions
Remove any pieces of fat from the meat.
Cover with foil and beat lightly with a meat pounder (the foil prevents the meat from breaking).
Sprinkle with salt and pepper. Cover with the speck and top with the Fontina cheese.
Sprinkle with the oregano and roll up the meat. Tie with kitchen string and transfer to a heavy-bottomed pan.
Pour in the oil and place over a medium-high heat.
Cook until brown on both sides.
Pour in the wine and reduce the heat.
When the wine has evaporated, partially cover and cook for about 1 hour, adding stock as the pan dries out, and turning the meat from time to time.
Transfer to a heated serving dish and smother with the cooking juices. § Serve with boiled broccoli sautéed in garlic, crushed chilies, and olive oil.
Serve with a dry red wine ( Grignolino )
Tags: veal plate italian, veal italian recipe, veal chili, Italian, vealSummertime Osso buco
- Braised with tomatoes it is classically served with saffron risotto, but in high summer you might want something lighter.
- Add the saffron to the sauce instead, and eat it with new potatoes or bread, with a big green salad to follow.
- Gremolata, a lemon and parsley sprinkle, gives the dish a zesty edge.
Ingredients
4 thick slices of osso buco
2 tablespoons plain flour
a fat pinch of saffron threads
a glassful of prosecco (or light, dry white wine)
2 tablespoons butter
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 teaspoon fennel seed
2 tablespoons tomato purée
1lb 2oz tomatoes /500g
For the gremolata:
half a lemon
small bunch of parsley
a small clove of garlic
Directions
Season the flour with salt and pepper and dip the veal pieces in it.
Put the saffron in the prosecco or wine to soak.
Heat 1 tablespoon butter in a large frying or sauté pan, one with a lid that will fit the veal in a single layer.
Brown the veal pieces on both sides.
Lift the meat out in to a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the gunk from the bottom.
Pour over the veal.
Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seed.
Cook until the vegetables are soft.
Add the prosecco or wine and saffron.
Cook for a few seconds then stir in the tomato purée.
Nestle in the veal, cover and cook gently for and hour and a half to two hours, until the veal is really tender. (At this point the dish can be cooled and refrigerated for up to two days.)
Meanwhile, put the tomatoes in a bowl and pour over boiling water. Leave for ten seconds, then drain and cool under the tap.
Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.
Cut the tomato flesh into quarters.
Pour the tomato juices in the bowl into the veal pan and add the tomato pieces.
Simmer until the sauce is thick and unctuous.
Taste and adjust the seasoning.
Take the zest off the lemon with a zester or vegetable peeler and chop finely.
Chop the parsley and garlic and mix together with the zest.
Serve the Osso Buco with the gremolata sprinkled over.
Recipe Source : Daily Telegraph
Tags: chicken breast, parsley, butter, ground black, garlic, brandy, flour, egg, crumb, zesty edge, tablespoons butterAsian Spiced Veal Shanks
6 servings
Ingredients
1 tablespoon canola oil
6 (8 oz) veal shanks, trimmed 6 X 250g
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned.
Place veal in an electric slow cooker.
Repeat procedure with remaining 3 shanks.
Reduce heat to medium.
Add onions, ginger, garlic, and star anise to pan; cook 3 minutes.
Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates.
Place ginger mixture in cooker.
Combine sugar and remaining ingredients; add to cooker.
Cover and cook on LOW 8 hours or until veal is tender.
Remove veal from cooker; keep warm.
Strain cooking liquid through a fine sieve over a bowl; discard solids.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
Remove veal from bones; shred meat with 2 forks. Discard bones.
Serve veal with cooking liquid.
Serve over rice
Recipe Source; Lia Huber, Cooking Light, MARCH 2009
Tags: rice wine vinegar, tablespoons low-sodium soy, recipe sourceCrock Pot Osso Bucco
preparation: 30 min
cooking: 5 hours
servings 4
Ingredients
4 big veal shanks, sliced 1-inch thick 2.5 cm
4 tablespoons extra virgin olive oil 60 ml
1 tablespoon butter 15 ml
salt and pepper to taste
flour as needed
2 medium carrots, diced
1 medium onion, sliced thin
2 stalks celery, sliced thin
4 garlic cloves, chopped
1/2 cup white wine
2 cups crushed Roma tomatoes 500 ml
1¼ cups beef bouillon 310 ml
3 tablespoons chopped parsley 45 ml
-1 tablespoons dried thyme 15 ml
-1 tablespoons dried oregano 15ml
Gremolata
1 lemon, zest only
1 orange, zest only
1 bunch flat-leaf parsley, chopped
4 garlic cloves, chopped
Directions
In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan.
Add a bit of butter, then vegetables and garlic and sweat, covered.
Deglaze with white wine.
Add tomatoes and beef broth and bring to a boil.
Add herbs.
Adjust seasoning.
Put veal in a crock pot (slow cooker).
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.
Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
Tags: osso buco crock pot, osso bucco crockpot, recipe for veal shank osso bucco, slow cooker, veal shank crock potOsso Buco
Serves 2-3
Ingredients
4 cross cut Veal Shanks
2 tablespoons olive oil 30ml
to taste: salt and pepper
2 tablespoons flour 30ml
1 minced onion
½ clove of garlic
1 cup white wine 250ml
1 teaspoon tomato puree 5ml
2 cups water 500ml
2 drops Kitchen Bouquet
grated lemon rind from 1/2 lemon
1 teaspoon chopped parsley 5ml
Directions
Dredge Veal Shank in flour and brown in hot olive oil.
Remove veal from oil, season with salt and pepper and transfer to baking dish.
Sauté onions and garlic in olive oil used for browning shanks.
Add flour to make roux.
Add wine, tomato puree and water gradually stirring as it thickens.
Add to shanks. Cover with foil and bake at 350ºF (176ºC) for an hour.
Then add parsley and lemon rind, simmer for 5 minutes.
Recipe Source (Provimi Veal Pamphlet)
[print_link}
Tags: olive oil 30ml, cut veal shanks, add wine, baking, hot olive oil, grated lemon
Osso Buco
Preparation time: 15 minutes
Cooking time: up to 2 hours
Degree of Difficulty: Simple
Serves 2-3
Ingredients
1 Veal Shank cut into 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine 250ml
1 lb Italian type plum tomatoes 500g
peeled, chopped, seeded
1-1½ cups stock 250-375ml
1 clove of garlic, crushed
Bouquet garni
to taste: salt and pepper
For Garnish: (Gremolata)
1 clove of garlic, finely chopped
¼ cup chopped parsley 60ml
1 grated rind of one lemon
Directions
In a flameproof casserole heat the butter and when foaming, brown the veal on both sides, 2-3 rounds at a time.
Remove them , add onion and carrot, cover the pan and cook over steady heat, without stirring, for 2-3 minutes.
Stand bones upright in the pan, so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning, cover and bake in a moderate oven (350ºF)(176ºC) or simmer very gently on top of the stove for 1¼-1½ hours or until the veal is so tender it almost falls from the bones.
Add more stock during cooking if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
Boil sauce until is well reduced and glossy.
To make the garnish: mix the garlic with the parsley and lemon rind.
Taste the sauce for seasonings, spoon it over the veal, sprinkle with the garnish
Serve with: Risotto Milanese.
Recipe Source (Selected Fancy Veal Recipes)
[print_link]
Tags: white wine, chopped parsley, Italian cuisine, italian type, shank
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
Sturgyn – veal dish which resembles a sturgeon
14th century English Dish — strange but very tasty.
Ingredients
4 veal shanks, cleaned
2 calf’s feet, split
water to cover
½ cup honeyMany medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their “Honeymoon” drank mead and it was thought to “sweeten” the marriage.
¼ cup onion, finely minced
¼ cup fresh parsley, finely chopped
wine vinegar
Directions
Wash meat and place in a large kettle.
Cover with water.
Add honeyMany medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their “Honeymoon” drank mead and it was thought to “sweeten” the marriage..
Bring to a boil.
Reduce heat to a slow boil.
Cover.
Cook for 2½ – 3 hours or until meat falls apart.
Remove meat from liquid.
Remove bones from meat when cool enough to handle, chopping large pieces smaller, including skin if any.
Put meat on a clean sterilized white cloth (canvas is best but muslin works fine).
Wrap into a large sausage shaped roll.
Place on a large pan or baking dish.
Set a pan the same size on top and place a weight on it. (A one gallon jug of water works well, or 4 bricks).
Refrigerate for several hours or overnight.
Remove cloth. Place on an oblong serving platter.
Slice thinly. Sprinkle with onions, parsley and wine vingar. Serve.
Note
A line of thinly sliced onion rings down the center and parsley springs around the outside makes a nice garnish. The broth remaining can be strained and reduced to half, refrigerated and then unmolded to serve as an accompanying aspic.
General Comments
When cut into it revealed a nice coppery color that looked without too much of a stretch of the imagination like smoked fish. This dish is a nice looking dish and is really rather tasty.
Original Recipe
Tags: english culinary manuscripts, large pan, sliced onion rings, nice garnish, baking dishTo make sturgyn. Take [th]e houghys of vele and caluys feete and sethe hem in hony. And whan [th]ou hast soden hem all to poudre, take [th]e bonys oute. In case [th]at [th]e flesshe be longe, take it a stroke or ii and put it in a fayre cannevasse and presse it welle. Than take it and lese it fayre in thynne leches, and not to brode. Take onyons, vynegre, and percelly and ley [th]eron, and so serue it forthe. (Curye on Inglysch, pp. 155-6)
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.