HOW TO COOK VEAL SHANK RECIPES

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.

Steps:

• Rub the veal shank with salt and pepper. Peel the onions and shallots. Heat the oil in a roasting tin and saute the onions and shallots. Preheat the oven to 200°C. Put the veal shank into the roasting tin and roast in the oven (middle shelf) for about 30 minutes. Add a little stock, turn the oven temperature down to 160°C and cook the meat for a further 50-60 minutes, basting frequently with stock.
• Peel the carrots. Peel the celeriac and cut into pieces.
• After the meat has been cooking for about 1.5 hours, add the carrots, celeriac, bay leaf, rosemary and white wine. Cook for a further 40 minutes or so. The meat is cooked when the juices run clear when pierced with a skewer or meat fork and the meat comes away from the bone easily. Take the meat out of the roasting dish and put on a serving platter. Strain the meat stock, catching the vegetables. Arrange the vegetables on the platter with the meat. Add 2 tbsp sherry to the meat stock and briefly bring to the boil. Season with salt and pepper. Thicken with cornflour mixed with a little cold water if you wish. Slice the meat and serve garnished with rosemary. Serve with the vegetables and gravy.