Veal Recipes

Archive for the ‘shank’ Category

• 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 bucco
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 bucco with the gremolata sprinkled over.

Recipe Source : Daily Telegraph

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

preparation: 30 min
cooking: 5 hours
servings 4

Ingredients
4 tablepoons (60 mL) extra virgin olive oil
1 tablespoon (15 mL) butter
salt and pepper to taste
4 big veal shanks, sliced 1-in. (2.5-cm) thick
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 (500 mL) crushed Roma tomatoes
1¼ cups (310 mL) beef bouillon
3 tablespoons (45 mL) chopped parsley
-1 tablespoons (15 mL) dried thyme
-1 tablespoons (15 mL) dried oregano

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.

14th century English Dish — strange but very tasty.

Ingredients
4 veal shanks, cleaned
2 calf’s feet, split
water to cover
½ cup honey
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 honey.
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
To 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.

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)

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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)

Serves 10

Ingredients
10 pieces Osso Buco
to taste: salt and pepper
4 oz flour 100g
olive oil
7 oz chopped onion 200g
2 finely diced carrots
2 cups dry white wine 500ml
28 oz crushed tomatoes 800g
2 oz sun dried tomatoes julienne 50g
2 cups veal jus 500ml
pinch of thyme, saffron
bay leaf
fine julienne of one orange peel, blanched
fine julienne of one lemon peel, blanched
1 juice of one lemon
2 cloves of crushed garlic
chopped fresh parsley and basil

Directions
Lightly flour, salt and pepper the Osso Buco.
Heat olive oil in a wide heavy pot and brown the Osso Buco on both sides.
Add onions, carrots, and sauté until soft and clear.
Add wine, crushed and sun dried tomatoes, veal jus, herbs and spices.
Simmer in low oven until tender, 1¼-1½ hours.
Remove Osso Buco and keep warm.
To the pan, add garlic and reduce sauce by ½ .
Add orange and lemon peels and juice.
Return Osso Buco to the pan and adjust the seasonings.

To Serve: Arrange Osso Buco on platter and spoon sauce over.
Dust with parsley and basil.

Recipe Source (Banff Park Lodge)

Preparation time: 20 minutes
Cooking time: 1¾-2 hours
Serves 6
Degree of difficulty: fairly simple

Ingredients
6-8 slices of Veal Shank (1½ to 2 inches thick) (5cm)
2 tablespoons flour 30ml
4 tablespoons butter & oil 60ml
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes
peeled, seeded
or and chopped
2 tablespoons tomato paste 30ml
¼ cup dry white wine, 60ml
or stock
to taste: Marjoram, rosemary,
to taste: salt and pepper

Garnish:
2 tablespoons finely chopped, 30ml
fresh parsley
1 teaspoon grated lemon rind 5ml
2 tablespoons Butter 30ml
1 crushed clove of garlic

Directions
Dredge the Veal Shank Slices in flour and shake off excess flour.
Prepare vegetables.
Heat butter and oil in a large pot and brown meat on both sides.
Add vegetables (except tomatoes) and brown lightly.
Season with herbs, lemon rind, salt and pepper.
Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat.

Add tomatoes or tomato paste and stock (about ¼ cup) and stir.
Cover and let simmer for 1¾-2 hours.
If sauce is too thick, add a bit of stock or water for thinning.
A few minutes before cooking completed, add the garnish ingredients and let simmer for an additional few minutes.
Add seasoning, if necessary and serve.

Serve with: pasta (grated parmesan or gruyere cheese)

Recipe Source (Veal Appeal Recipe Booklet and Postcard Recipe)

Preparation time: 35 minutes
Cooking time: 1½ hours
Serves 6

Ingredients
3-4 tablespoons olive oil 45-60ml
4 lb Veal Cross Cut Shanks 2000g cut 1½” (3.8cm)thick
1½ cups chopped onion 375ml
3 garlic cloves, minced
1 can (14½ oz) whole peeled tomatoes 435g
2½ cups water 625ml
¾ cup dry white wine 375ml
2 teaspoons each dried basil and thyme leaves 30ml
to taste: salt and coarse ground black pepper 2ml
3 medium carrots, thinly sliced
1 can (16oz) white beans, well drained 1 can
2 cups spinach strips, lightly packed 500ml

Directions
Heat 2 to 3 teaspoons of the oil in Dutch oven or stock pot over medium heat.
Brown V (½ at a time) on all sides.
Remove shanks; reserve.
Add 1 tablespoon oil to pan if needed.
Cook onion and garlic until tender, about 5 minutes, stirring frequently and scraping up any browned bits.
Stir in tomatoes with liquid, breaking up tomatoes with spoon.
Add water, wine, basil, thyme, salt and pepper to pan.
Return shanks to pan; bring to a boil.
Reduce heat to low.
Cover tightly and simmer 1 hour or until meat is tender.
Remove shanks from pan; cool to touch.
Remove meat from shanks and return to pan; discard bones.
Add carrots and continue cooking, covered, until carrots are crisp-tender, about 5 minutes.
Stir in beans and spinach; heat through.

Recipe Source (Facts About Versatile Veal)

Serves 4

Ingredients
2 lbs Veal Shank 1Kg (cut in 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, seeded and chopped
1-1½ cups stock 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
grated rind of 1 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 a 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 over (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 the sauce until is well reduced and glossy.
To make the garnish, mix the garlic with the parsley and lemon rind.
Taste the sauce for seasoning, spoon it over the veal.
Sprinkle with the garnish and serve with risotto milanese.

Recipe Source (Delft Blue Fancy Veal Recipes)