VEAL SHANKS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.—Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 297 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 391mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 30g protein.
VEAL SHANKS WITH MUSHROOMS AND ROSEMARY RECIPE - NYT COOKING
Provided by Craig Claiborne And Pierre Franey
Total Time 1 hours 35 minutes
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http//schema.org, Calories 472, UnsaturatedFatContent 17 grams, CarbohydrateContent 10 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 41 grams, SaturatedFatContent 7 grams, SodiumContent 875 milligrams, SugarContent 3 grams
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