| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Veal shanks, center bone, cut into 8 to 10-ounce portions |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
Onion, diced, about 1 cup |
| 1 |
c |
Diced carrots |
| 1 |
c |
Diced celery |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
c |
Dry white wine |
| 3 |
tb |
Orange zest |
| 1 |
tb |
Lemon zest |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Canned plum tomatoes, seeds removed and slightly crushed |
| 2 |
c |
Hot beef and veal stock |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
|
Bay leaves |
|
|
Several sprigs fresh parsley |
|
|
Gremolada, recipe follows |
INSTRUCTIONS
Preheat oven to 350 degrees.
Season the veal with salt and pepper. Heat the olive oil and butter
together in a large, heavy skillet and sear the veal shanks over high heat
on all sides until well browned, about 10 minutes. Remove the browned veal
shanks from the skillet and place them in an ovenproof casserole. To the
same skillet to which you browned the veal add the diced vegetables, along
with the garlic and saute them for 3 to 4 minutes.
When the vegetables have begun to cook and wilt, add the white wine and
deglaze the pan. Add the two zests and juices and allow to reduce for
several minutes. Then add the tomatoes and allow to boil before carefully
pouring over veal shanks in the casserole.
Add the hot stock and the herbs to the casserole and braise, covered for 1
hour and 45 minutes. The veal should be fork tender, with the meat just
beginning to separate from the bone when you move them from the oven. Do
not remove until fork tender. After you have removed the veal from the
vegetable sauce, stir in the gremolada and allow to be warmed through by
the vegetable sauce. Serve veal shanks with some of the sauce spooned over
the top.
Cool for 10 minutes before serving.
Yield: 4 servings
NOTES : Guest host: Michael Lomonaco
Recipe by: Cooking Live Show #CL8845 Posted to MC-Recipe Digest V1 #536 by
Angele Freeman <jfreeman@netusa1.net> on Mar 22, 1997
A Message from our Provider:
“There has to be more to life . . .”