BRAISED VEAL SHANKS, MILAN STYLE
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
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
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
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
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.
VEAL SHANKS, MILAN STYLE
Number Of Ingredients 13
Steps:
- 1 Spread the flour on a piece of wax paper. Dredge the veal in the flour, shaking off the excess. 2 In a Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add the veal and sprinkle it with salt and pepper. Cook until browned, about 10 minutes. Turn the slices over with tongs and sprinkle with salt and pepper. Scatter the onion around the meat. Cook until the onion is tender and the meat is browned, about 10 minutes more. 3 Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon. Stir in the tomatoes and broth and bring to a simmer. Turn the heat to low and partially cover the pan. 4 Cook, basting the meat occasionally with the sauce, until the veal is tender and coming away from the bone when tested with a fork, 1 1/2 to 2 hours. If there is too much liquid, remove the cover and allow it to evaporate. 5 About 5 minutes before serving, mix together the garlic, parsley, anchovy (if using), and the lemon zest. Stir the mixture into the sauce in the pan and baste the meat. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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