Best Milan Style Braised Veal Shanks Recipes

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

BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 13

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

  • Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
  • Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
  • Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
  • Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg

BRAISED VEAL SHANKS, MILAN STYLE



Braised Veal Shanks, Milan Style image

I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco

Provided by KittyKitty

Categories     Veal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs veal shanks
1/4 cup all-purpose flour
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 garlic clove, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain.
  • Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal.
  • Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones.
  • Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.

Nutrition Facts : Calories 445.4, Fat 17.4, SaturatedFat 4.2, Cholesterol 226.8, Sodium 656, Carbohydrate 7.7, Fiber 0.9, Sugar 1.5, Protein 58.8

MILAN-STYLE BRAISED VEAL SHANKS



Milan-Style Braised Veal Shanks image

Categories     Herb     Tomato     Braise     Veal     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Kitchen twine
6 center-cut veal shanks (each about 2 inches thick)
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
3/4 cup finely chopped carrot
3 1/2 teaspoons minced garlic
All purpose flour
1/4 cup olive oil
1 cup dry white wine
2 1/2 cups canned diced tomatoes in juice
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 3 x 1/2-inch lemon peel strips (yellow part only)
3 cups (or more) canned beef broth
2 teaspoons grated lemon peel

Steps:

  • Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
  • Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
  • Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
  • Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.

Related Topics