Veal Recipes

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)