Braised Veal Shank and White Beans - Tuscan Dinner
This is a Tuscan style dish perfect for any time of year. If you don't have veal (or prefer not to use it) you can substitute beef. You might have to add time to the braise though.
Recipe:
Instructions:
HOW TO COOK BRAISED VEAL SHANKS | JEAN LENNERTZ
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HOW TO COOK BRAISED VEAL SHANKS
INGREDIENTS:
2 pieces veal shank, about 900 grams
1 tsp salt
1 tsp ground black pepper
3 Tbsps flour
2 Tbsps butter
1 Tbsp olive oil
3 cloves garlic, chopped
1 red onion, chopped
1 medium sized carrot, diced
2 celery stalks, diced
1 tsp marjoram
3 bay leaves
1/2 cup dry white wine
1 can chopped tomatoes, about 400 grams
1 cup beef broth
1 lemon zest, grated
1 Tbsp parsley, chopped
1 tsp garlic, minced
= Make a few shallow cuts around the outside edge of the shank to avoid curling during cooking. Then sprinkle with salt and pepper on both sides.
= Put the flour on a plate and coat the shanks in the flour on both sides, shaking off any excess.
= Melt the butter with the olive oil in a large heavy casserole over medium heat. Add the shanks and fry for 5 minutes on each side or until golden brown. Transfer them to a plate and set aside.
= Add the garlic and onion and sauté for 3 minutes until they become translucent. Add the carrots and celery and sauté for few minutes.
= Add the marjoram, bay leaves and dry white wine, scraping up any brown bits and boil rapidly for few minutes.
= Return the shanks, (SHANGKS) add the tomatoes, beef broth and half of the lemon zest.
= Bring to boil, lower the heat, cover the casserole and simmer for 1 & 1/2 hours, basting (baysting) and turning the meat occasionally.
= Mix the lemon zest, garlic and parsley and set aside.
= Turn off the heat and transfer to a serving dish. Sprinkle with lemon zest mixture and serve hot with risotto alla Milanese.
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How To Make Melt In Your Mouth Lamb Shanks
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Recipes:
Easter Lamb Shanks
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Chili Cheese Burgers
Martini’s
Mushroom Risotto
PATREON:
How to get a deep color on your braised Osso Buco - Veal Shanks with Red Wine in Oven - Try this
This recipe for Osso Buco makes a fork-tender veal shank slow-cooked in the oven with red wine and a few other ingredients. A simple recipe that needs only 20 minutes to prep and about 2 hours to bake. Served over mashed potato and sides for an inviting meal.
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V-ZUG - Braised veal shanks
The full recipe description can be found on our VZUG.com website here:
The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.