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How To make Braised Veal Shanks In Hot and Sour Sauce
1/2 c Peanut oil
6 Veal shanks (about 1 pound
-each) 12 Cloves garlic
2 c Diced onion
2 c Whole mushroom caps
1 ts Dried tarragon
4 c Diced tomatoes
2 c Balsamic vinegar
2 tb Green peppercorns
1 c Teriyaki Sauce (recipe
-follows) 2 c Water
1/2 c Mirin (a rice wine used in
-cooking, available at Asian -markets) 2 tb Chili and garlic paste
2 tb Brown sugar
1 tb Sesame oil
Preheat oven to 350 degrees. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides. Remove shanks from the pan and set them aside. Lower heat to moderate and add the remaining peanut oil. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar. Bring mixture to a boil. Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve. Serves 6 Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts. sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat. Bring to a boil to allow the sugar to dissolve. Remove from heat and cool before using. Makes 1-1/4 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett -----
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You’ve never had Oxtail like this! I put my twist on traditional Jamaican Oxtail that will blow you away and yes, it’s EASY. Using my signature seasoning I bring Oxtail AND Beef Shins to another level. Trust me Beef Shins are the new Oxtail.
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Braised Beef Shank
Full Recipe Coming Soon
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
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I love a manager's special. Especially in the meat department. Beef shanks lend themselves quite nicely to a long braised. Flavored with carrots, celery, onion, and tomato, wine and stock, there is nothing discounted about the taste.
Osso Buco
Brown beef shanks in bacon fat remove from heat after browning
Create braising liquid 1 cup white wine and 1/2 cup chicken stock
Soften veggies in remaining bacon fat carrots celery onion and tomatoes
Return shanks to pan with veg, add braising liquid
Bonus footage at the end
Braised at 275° for 4 hours
or in the crock pot for 6-8 hours Music: Davis, Chaun. Forever Girl. Splice - Video Editor & Maker. Aug 29, 2020