Best Braised Veal Shoulder With Gremolata And Tomato Olive Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

Steps:

  • Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
  • Preheat oven to 325 degrees F.
  • Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
  • Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

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 WITH GREMOLATA



Braised Veal with Gremolata image

Categories     Beef     Mushroom     Braise     Passover     Lemon     Basil     Veal     White Wine     Spring     Kosher     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For veal
2 cups boiling water
1 ounce dried porcini
1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
For gremolata
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely grated fresh lemon zest
2 teaspoons minced garlic
Accompaniment: porcini matzo polenta wedges

Steps:

  • Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  • Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  • Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  • Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  • Make gremolata:
  • Stir together gremolata ingredients.
  • Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  • Heat and serve veal:
  • Preheat oven to 350°F.
  • Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  • Sprinkle with remaining gremolata.

Related Topics