Best Pan Roasted Double Veal Rib With Bouquet Of Vegetables Recipes

PAN-ROASTED VEAL STUFFED WITH SPINACH

Steps:

• Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible.
• Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
• Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
• When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once.

PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
• In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
• Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
• Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
• Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.