VEAL SHANK RECIPE RECIPES

Name: Veal Shanks
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10 servings.
Cuisine: Europe, Italian
Ingredients: 1/3 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 to 7 pounds veal shanks, cut into 2-inch-thick slices; 1/3 cup canola oil; 1 medium onion, chopped; 1 small carrot, chopped; 1 celery rib, chopped; 1 garlic clove, minced; 2 tablespoons butter; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-3/4 cups chicken broth; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 2 bay leaves; GARNISH (GREMOLATA):; 1 tablespoon minced fresh parsley; 1 tablespoon grated lemon zest; 1 garlic clove, minced

VEAL SHANKS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veal Shanks Recipe: How to Make It - Taste of Home image

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

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 to 7 pounds veal shanks, cut into 2-inch-thick slices
1/3 cup canola oil
1 medium onion, chopped
1 small carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1-3/4 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
GARNISH (GREMOLATA):
1 tablespoon minced fresh parsley
1 tablespoon grated lemon zest
1 garlic clove, minced

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.

BRAISED VEAL SHANKS, MILAN STYLE RECIPE - BETTYCROCKER.COM

Braised Veal Shanks, Milan Style Recipe - BettyCrocker.com image

Enjoy this Italian slow cooked dish that’s made using beef, veggies served with gremolata - a delicious dinner.

Provided by Betty Crocker Kitchens

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 450 , CarbohydrateContent 7 g, CholesterolContent 255 mg, FiberContent 1 g, ProteinContent 62 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 620 mg

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