Best 10 Veal Shanks A La Grecque Recipes

OSSO BUCO (ITALIAN BRAISED VEAL SHANKS) RECIPE

Steps:

• Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
• Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
• Prepare a parchment paper lid following these instructions . Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
• Meanwhile, for the Gremolata: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
• Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
• Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolata at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese .

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

BRAISED VEAL SHANKS

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.
• Coat shanks with flour and shake off excess.
• In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.
• Brown shanks on tops and bottoms for 3 to 4 minutes on each side.
• Remove shanks to a plate.
• Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.
• Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.
• Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.
• Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.
• Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.
• Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.
• Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

VEAL SHANKS A LA GRECQUE

Steps:

• Preheat oven to 375 degrees.
• Dredge the pieces of shank in flour seasoned with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
• Pour off the fat from the skillet. Scatter the onions, celery and garlic around the meat, and cook, stirring, until the vegetables are wilted.
• Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes, one half cup of the broth, dill and bay leaf. Cover closely and place in the oven. Bake one hour.
• Uncover and add the remaining one and three-quarter cups broth. Add the orzo and stir. Cover closely and cook 15 minutes longer.

WHOLE BRAISED VEAL SHANKS

Steps:

• Preheat the oven to 400°F.
• On a cutting board, use the side of your chef's knife to smash together the chopped garlic and the rosemary to make a coarse paste. Cut several deep holes in the veal shanks with a paring knife-really stab them! Using your index finger, stuff the holes with the rosemary-garlic mixture; this will perfume the shanks with a beautiful aroma while they braise.
• Season the shanks generously with salt. Coat a large sauté pan with olive oil and bring to high heat. Add the shanks to the pan and brown well on all sides; this may take up to 20 minutes. Don't skimp on this step-this is where the big, rich, brown flavors start to develop, so take your time!
• While the shanks are browning, put the onions, carrots, celery, apples, and the remaining 3 cloves of smashed garlic in a food processor and purée to a coarse paste; reserve.
• When the shanks are very brown, transfer them to a roasting pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies and apples to the sauté pan. Season generously with salt and cook until the mixture is very brown and aromatic, 8 to 10 minutes. Again, don't skimp here-you want the veggies to form a crust on the bottom of the pan. This is where more of that lovely brown flavor develops, so take your time.
• Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
• Add the wine, bring it to a boil (BTB), and stir frequently until reduced by half, 3 to 4 minutes. Then transfer everything to the roasting pan with the shanks. Add about 1/2 cup water to the sauté pan to help release any of that good crud stuck to the bottom, then add it to the roasting pan.
• Add 4 to 5 more cups water to the roasting pan and stir to combine; the mix should be pretty soupy. Taste and add more salt if needed, then toss in the bay leaves and the thyme bundle.
• Put the pan in the oven and cook for 2 1/2 to 3 hours, turning the shanks every 30 minutes, stirring and adding more water if the liquid reduces too much. If the shanks brown too much during the cooking time, tent the pan with aluminum foil. When the shanks are done they should be incredibly tender and flavorful.

BRAISED VEAL SHANKS

Steps:

• Make stew:
• Put oven rack in middle position and preheat to 350°F.
• Bring demiglace to a simmer in a 1-quart saucepan over moderate heat. Remove from heat and keep warm, partially covered.
• Pat shanks dry and sprinkle with salt and pepper. Dredge shanks in flour to coat, shaking off excess. Heat oil in a 5- to 6-quart wide heavy ovenproof pot over moderately high heat until just smoking, then brown shanks on all sides, about 10 minutes total, and transfer with tongs to a plate. Add butter to pot and heat until foam subsides, then sauté onions, carrots, celery, and garlic, stirring occasionally, until onions are softened, about 9 minutes.
• Add wine, scraping up any brown bits, then add warm demiglace, tomatoes, and bay leaf. Return shanks (with any juices accumulated on plate) to pot and bring liquid to a boil, then cover pot and braise shanks in oven until meat is very tender, about 2 1/2 hours.
• Carefully transfer shanks with a slotted spoon to a clean plate and keep warm, loosely covered with foil. Skim fat from sauce, then simmer, uncovered, on top of stove, stirring occasionally, until slightly thickened, about 15 minutes. Season sauce with salt and pepper and add shanks, then cook over low heat until heated through. (Discard strings and bay leaf before serving.)
• Make gremolata:
• Stir together parsley, zest, rosemary, and thyme and sprinkle over osso buco just before serving.
• *Available at specialty foods shops and cooking.com.

BRAISED VEAL SHANKS, MILAN STYLE

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.

VEAL SHANKS

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

VEAL SHANKS WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Dredge the pieces of shank in flour seasoned with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
• Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
• Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

BRAISED VEAL SHANKS

Steps:

• Make shanks:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
• Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
• Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
• Make gremolata:
• Stir together parsley, grated zests, and garlic and sprinkle over shanks.