VEAL SHANKS RECIPES

TRADITIONAL OSSO BUCO | ALLRECIPES

Traditional Osso Buco | Allrecipes image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories World Cuisine European Italian

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
? cup dry white wine
? cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, CarbohydrateContent 17.6 g, CholesterolContent 200.6 mg, FatContent 19.8 g, FiberContent 2.7 g, ProteinContent 46.9 g, SaturatedFatContent 9.8 g, SodiumContent 467 mg, SugarContent 6 g

VEAL SHANKS WITH LEMON RECIPE - NYT COOKING

Veal shanks with lemon Recipe - NYT Cooking image

Provided by Craig Claiborne And Pierre Franey

Total Time 1 hours 30 minutes

Yield Four servings

Number Of Ingredients 13

Ingredients

4 pieces of shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
Juice of 1/2 lemon
1/2 teaspoon dried thyme
2 sprigs fresh parsley
1/2 teaspoon grated lemon rind

Steps:

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 browned all over.
Pour off the fat from the skillet. Scatter the onions 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 broth, lemon juice, thyme and parsley, and stir. Cover closely and bring to the boil. Cook over moderate heat one hour and 15 minutes. Stir in the lemon rind and serve.

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VEAL SHANKS WITH MUSHROOMS AND ROSEMARY RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 472 per serving

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.

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TRADITIONAL OSSO BUCO | ALLRECIPES

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 477.7 calories per serving

In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

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VEAL SHANK FRICASSEE RECIPE: HOW TO MAKE IT

This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, "When and if Jean ever gets married." Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington
From tasteofhome.com
Reviews 5
Total Time 02 hours 00 minutes
Category Dinner
Calories 703 calories per serving

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MOROCCAN BRAISED VEAL SHANKS RECIPE | MYRECIPES

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

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BRAISED VEAL SHANKS RECIPE | EPICURIOUS

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VEAL SHANKS WITH LEMON RECIPE - NYT COOKING

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...
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