Best Veal Shank Recipes

VEAL SHANK PAPRIKASH

Steps:

• Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
• Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
• Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
• Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
• Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions

VEAL SHANK RECIPE

Steps:

• Combine flour and dry seasonings in shallow dish. Add meat, 1 shank at a time; turn to evenly coat both sides of each shank with flour mixture.
• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 4 min. on each side or until shanks are evenly browned on both sides. Transfer to Dutch oven sprayed with cooking spray; set aside.
• Heat remaining oil in same skillet. Add vegetables, ginger and garlic; cook on medium heat 3 to 4 min. or until vegetables are crisp-tender, stirring occasionally. Add beef broth; stir. Bring to boil; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet.
• Spoon vegetable mixture over meat in Dutch oven; top with pasta sauce and coriander. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender.

VEAL SHANK WITH SHALLOTS AND CHANTERELLES

Steps:

• Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
• Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

SLOW ROASTED VEAL SHANK WITH MELTED CABBAGE AND CIPPOLINI ONIONS

Steps:

• Season shank with sea salt and pepper. Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven. Continually baste shank and cook until brown. Add mirepoix (carrots, celery and onions) and brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek. Continually baste while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan. Remove shank and add water to pan and reduce to make a sauce. Strain and reseason with sea salt and pepper.;
• CABBAGE: Heat a rondeau, add bacon fat, duck fat, onions, and shallots. When shallots are lightly caramelized, add cabbage. Season lightly with salt and pepper and cook until cabbage is lightly caramelized. Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar and check seasoning.
• CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar. Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover. Cook until onions are glazed and lightly caramelized. Set aside.
• TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely. Cook until dry or jam-like consistency. Check seasoning.
• PLATING: Place cabbage on plate, top with shank. Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper.
• Wine Suggestion: Caine Five, 1995

BRAISED VEAL SHANK WITH MUSHROOMS AND SHALLOTS RECIPE

Steps:

• Preheat oven 350 heat 4 T olive oil in heavy pot over medium high heat. Add shallots and sautee until brown about 7 minutes. Transfer shallots to plate using slotted spoon. Add sliced mushrooms,garlic,minced rosemary and sautee until mushrooms brown. Transfer mixture to bowl Add remaining oil and sautee veal (salt,pepper and flour coated) until brown about 5 minutes per side remove veal Add 2 T flour to pot and stir until golden, about 1 min. Add chicken broth and bring to a boil scraping up browned bits. return other items to pot(except shallots) and bring to boil. Cover pot,place in oven. Cook 30 minutes. Add shallots,cover and cook another 30 min. uncover pot and cook until veal is tender and sauce thickens.about 20 min.

OSSO BUCO (BRAISED VEAL SHANK WITH WHITE WINE GARLIC AND ONION)

Steps:

• Pat the veal dry with paper towels and dredge in the flour, shaking off the excess. In a heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it saute the veal turning it until it is browned evenly. Add the wine and deglaze the casserole, scraping up the brown bits. Add the broth the tomatoes the garlic the sage and the bay leaf and braise the mixture covered at a bare simmer basting occasionally with the sauce for 1 to 1 1/2 hours or until the meat is tender. Thirty minutes before the veal is done in a saucpan cook the onion in the butter ovewr moderate heat stirring until it is softened add 2 tablespoons water and the sugar and cook the onion over low heat stirring occasionally for 10 to 15 minutes or until it has begun to carmmelize and turn golden. Add the onion to the veal 15 minutes before the veal is done. Transfer the veal to a serving dish and keep it warm covered loosely. Boil the cooking liquid over moderately high heat stirring until is reduced to about 2 cups and discard the bay leaf. Ladle the sauce over the veal sprinkle it with the parsley and serve the veal with the rice.

VEAL SHANK WITH BALSAMIC ONIONS AND WHITE BEANS

Steps:

• Heat dutch oven over medium heat. Add onions and sprinkle with sugar and 1 teaspoon thyme. Season generously with salt and pepper. Stir to mix. Add 1/2 cup wine. Cover and cook until onions are very soft, about 25 minutes, stirring occasionally. Add vinegar and cook until liquid evaporates and onions are caramelized, about 14 minutes, stirring frequently. Transfer all but 1/2 cup onions to bowl. Season veal with salt and pepper and add to onions in pan. Add broth, tomatoes with liquid, garlic, red pepper, remaining 1 cup wine, and remaining 1 teaspoon thyme. Partially cover and simmer, turning occasionally, 1 hour 15 minutes. Uncover; cook until veal is very tender, about 45 minutes.
• Stir beans into veal. Season to taste with salt and pepper. Cook until heated through. (Can be prepared up to 2 days ahead. Cover stew and onions separately and refrigerate. Reheat stew and onions over low heat.)
• Mix basil into veal. Transfer veal shanks to bowls. Pour vegetables and juices over. Top each with reserved onion and serve.

VEAL SHANK FRICASSEE

Steps:

• In a large resealable plastic bag, combine flour and seasonings. Add veal shanks; seal and turn to coat. , In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour., Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf., In a small saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

VEAL SHANK PASTA SAUCE RECIPE - (4/5)

Steps:

• 1. Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper. 2. When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour. 3. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies. 4. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.

VEAL SHANK WITH SAUCE GRIBICHE

Steps:

• Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
• Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
• Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.

BRAISED VEAL SHANK

Steps:

• Tie the bay leaves and rosemary together with string. Pour the chicken broth into a small pot and keep warm over low heat.
• Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with the salt. When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to a plate.
• Add the onion, carrots, and celery to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco. Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 1/2 hours.
• Once the meat is tender, uncover, and remove the vegetable chunks to a platter. Put the osso buco on top of the vegetables. Discard the bay leaf/rosemary package. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes. Remove the strings from the osso buco. Pour the sauce through a strainer directly over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon. Sprinkle the orange zest over the top, and serve.