shank
Osso Buco Banff Park Lodge
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)
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Tags: shank, veal jus, lemon peel, cups veal jus, sun dried tomatoes, bay leaf, add wine
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Osso Buco
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)
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Tags: gruyere cheese recipe, pepper garnish, large pot, Gruyere cheese, veal oso buco, heat butter, fresh parsley
Hearty Veal Shank and Vegetable Soup
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)
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Tags: recipe source, shank, ground, tablespoons olive oil, veal, carrots, medium carrots
Osso Buco
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)
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Tags: lbs veal shank, cup stock, recipe source
Osso Buco
Ingredients
4 lbs Veal Shank 1.8kg cut in 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine or dry vermouth 250ml
1 lb Italian -type plum tomatoes 500g peeled, seeded and chopped
1½ cups chicken stock 375ml
1 clove of garlic, crushed
bouquet garni… salt & pepper
Directions
In large skillet or shallow flameproof casserole heat the butter and when foaming, brown the veal on both sides.
Remove veal, add onion and carrot, cover the pan and cook over steady heat without stirring for 2-3 minutes.
Replace the veal rounds with the 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 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.
WATCHPOINT:
All the tomato pulp should go through the strainer with as little as possible of the carrots and onion.
Boil the sauce for seasoning, spoon over the veal.
NOTE: The garnish called Gremolata is an essential part of serving Osso Buco.
The dish is invariably served with rice or plain buttered pasta.
Gremolta
Garnish:
1 clove of garlic finely chopped
¼ cup chopped parsley 60ml
grated rind of 1 lemon
Mix garlic, parsley and lemon. Sprinkle over veal.
Recipe Source (Veal Meal Ideas)
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Tags: Hospitality Recreation, Veal Meal Ideas, garnish called gremolata, carrots, add onion, cups chicken stock, veal recipeOsso Buco
Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4
Ingredients
2½ lbs Veal Shank cross cuts 1-1.25Kg (2″ (5cm) thick)
2 tablespoons olive oil 30ml
1 teaspoon salt 5ml
1 can (16oz) tomatoes, broken up (1 can 480g)
1 can (6 oz) tomato paste (1can 180g)
2 teaspoons dried Italian seasoning 10ml
¼ teaspoon ground red pepper 1ml
¼ cup finely chopped parsley 60ml
1 large garlic clove, finely minced
1 teaspoon grated lemon peel 5ml
Directions
Brown Veal Shanks in oil in Dutch oven over medium heat.
Remove shanks and sprinkle with salt; reserve.
Pour off drippings.
Add tomatoes, tomato paste, Italian seasoning and red pepper.
Reduce heat and simmer 10 minutes.
Add shanks to tomato sauce and continue cooking, covered 1½ hours or until meat is tender.
Combine parsley, garlic and lemon peel to make gremolata.
Sprinkle gremolata over veal shanks and sauce.
Gremolata
1 tablespoon chopped fresh parsley 15ml
2 teaspoons shredded lemon peel 10ml
½ teaspoon finely chopped garlic 2.5ml
Recipe Source (Strauss – Veal Recipes Pamphlet)
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Tags: simmer 10 minutes, shanks, ground, crock pot osso bucco, Combine parsley, teaspoon ground, veal recipe
La daube de Veau
Serves 6-8
Ingredients
2 bay leaves
3 sprigs dried rosemary
3 sprigs dried thyme
1 teaspoons dried parsley 5ml
10 peppercorns
3 garlic cloves
3 cups dry white wine 750ml
4 tablespoons olive oil 60ml
3 lb Veal Shank 1.4kg (cut in 2″ (5cm) pieces)
3 medium onions, sliced
3 large carrots, sliced
1 tablespoon dried savoury 15ml
3 cups crushed tomatoes with juice 750ml
1 cup whole black marinated olives 250ml
Directions
Combine bay leaves, rosemary, thyme, parsley, peppercorns, garlic, wine and two tablespoons of olive oil and pour over veal.
Cover and marinate in fridge overnight.
Strain and save marinade.
Chop garlic, and tie herbs and pepper in muslin/cheesecloth bag.
Pat meat dry.
Add remaining oil to a heavy casserole and brown meat well in batches.
Remove meat and brown onions and carrots.
Add reserved marinade, herb bag, savory, tomatoes and meat.
Cover and simmer 2½ hours, stirring occasionally, until meat falls off the bone.
Blanch olives in boiling water, drain and add to pot.
Simmer another 30 minutes.
Discard herb bag, remove meat and keep warm while you reduce the sauce (about 5 minutes).
Return meat to casserole and serve.
Recipe Source (The Financial Post-Feb 6, l993)
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Tags: olives, serves 6-8 ingredients, cheesecloth, tie herbsOsso Buco Midi
Serves 24
Ingredients
8 lbs Osso Buco 4Kg (1½” (3.8cm) thick)
as needed: flour
as needed: butter
1 quart dry white wine 1000ml
3 cups beef stock or broth 750ml
1½ teaspoons dried thyme 7ml
2 cups sliced mushrooms 500ml
to taste: salt and pepper
½ cup chopped parsley 125ml
¼ cup lemon juice 60ml
1/3 cup finely chopped garlic 80ml
Directions
Roll Osso Buco in flour to coat.
In large sauté pan brown in butter, turning carefully so that marrow does not fall out.
Add the wine, stock and thyme.
Simmer, covered, over low heat 45 minutes; add mushrooms.
Continue to cook uncovered until veal is tender, about 15 minutes.
Season with salt and pepper.
Combine parsley, lemon and garlic.
For each serving: 1 piece of Osso Buco covered with ¼ cup of sauce.
Sprinkle with 1 tablespoon of parsley mixture.
Recipe Source (Veal- It’s Worth Going Out For.- Silver Envelope)
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Tags: osso buco, sauté pan, lemon, mushrooms, chopped garlicGlazed Veal Roast
Serves 4
Ingredients
2-4 lb whole Veal Shank 1-2Kg
1 carrot, peeled, halved, and thinly sliced
1 celery stalk, peeled and thinly sliced
1 medium onion, finely chopped
1¼ cups chicken stock 310ml
several sprigs fresh thyme OR
1 teaspoon dried thyme 5ml
to taste: salt and pepper
2 lbs Swiss chard, cleaned and trimmed 1000g
1 tablespoon lemon juice 15ml
3 medium tomatoes
2 tablespoons unsalted butter 30ml
4-5 scallions, trimmed and thinly sliced
2 tablespoons red wine vinegar 30ml
Directions
Preheat oven to 325ºF. (162ºC)
Place the veal in a large casserole or Dutch oven with a lid.
Surround with the carrots, celery, and onion.
Add 1 cup of the chicken stock and the thyme, and season with salt and pepper, to taste.
Cover and place in the oven.
Cook until tender, about 2 hours, checking frequently; add additional stock as needed to prevent scorching.
Meanwhile, bring a pot of salted water to a boil.
Separate the green leafy part of the Swiss Chard from the stem.
Cut the greens into thin slices and reserve in a bowl filled with water and lemon juice. Cut the stems into 1 inch pieces.
Plunge the stems into the boiling water, bring back to a boil, drain, and set aside.
Cut the tomatoes in half and gently squeeze out the seeds.
Cut into ¼ inch dice and set aside.
In a medium saucepan, melt the butter.
Add the chard stems, tomatoes, and scallions.
Stir over moderately high heat until warmed through, about 3 minutes.
Add the remaining ¼ cup of chicken stock and increase the heat to high.
Drain the chard greens and add to the pan.
Increase the heat to high and stir until the greens have just wilted, about 30 seconds. Remove from the heat and add vinegar.
Season with salt and pepper to taste and set aside until the veal is ready to serve.
Remove the veal from the casserole or Dutch oven and keep warm.
Strain the cooking liquid through a fine sieve, pressing down hard on the vegetables to extract as much flavour as possible.
Wipe out the casserole and return the veal to it.
Pour the strained cooking liquid over the veal and return the casserole to the oven, uncovered.
Increase the oven temperature to 450ºF. (232ºC)
Cook until the veal is “glazed,” about 10 minutes.
Remove the veal to a large serving platter.
Reheat the reserved vegetable mixture over moderately high heat.
Transfer to the serving platter, attractively surrounding the veal.
Serve from the platter, cutting thick slices for each person, accompanied by the vegetable garnish
Recipe source (Rich and Famous Cookbook)
Veal Cookbook Guide
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