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This wonderful Braised Veal shanks with Citrus recipe and photos were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This recipe
from slightly adapted from Gourmet magazine,
October 2005. Check out Karen's
Braised Lamb Shanks with Anchovy Butter and Peppers.
Karen says, "What a lovely combination of flavors in the dish - complex,
fresh, and savory. This dish has it al! Excellent served over chive mashed
potatoes along with whole roasted organic carrots with a butter and maple syrup
glaze."
More delicious
Beef
and Veal Recipes.
Braised Veal Shanks with Citrus
Recipe Type:
Veal,
Veal Shanks,
Anchovy,
Tomatoes,
Wine
Yields:
4 to 8 servings
Prep time: 30 min
Cook time: 2 hr 30 min
Ingredients:
5 tablespoons extra-virgin
olive oil, divided
8 meaty cross-cut veal shanks (each about 1 3/4-inches thick)*
3/4 cup unbleached all-purpose flour
4 teaspoons coarse or sea
salt
Freshly-ground black pepper
2 cups chopped onion
6 large garlic cloves, diced
6 anchovy
fillets, rinsed, patted dry, and finely chopped
3 Turkish bay leaves*
2 cups dry Vermouth or dry white
wine
1 (28-ounce) can fire-roasted crushed
tomatoes, including juice
3 (4- by 1-inch) strips fresh lemon
zest (using a potato peeler to cut off the strip)
3 (4- by 1-inch) strips fresh orange
zest (using a potato peeler to cut off the strip)
Gremolate (see recipe below)
* Also known as Osso Buco.
** Turkish bay
leaves are milder than domestic bay leaves. If you can't find these bay leaves,
substitute 1 large domestic bay leaf.
Preparation:
Preheat oven to 350 degree F.
In a 6-quart Dutch oven, heat 2
tablespoons of olive oil.
 While the oil heats, pat the veal
shanks dry with paper towels. In a large re-sealable plastic bag, add the flour,
salt, and pepper. Place the shanks in the bag, seal, and shake well to coat the
shanks with the flour mixture. As you remove each floured veal shank from the
with tongs, shake off any excess flour from the meat.
Place 1/2 of the floured veal
shanks in the hot oil at a time. Brown until golden on both sides; remove to a
paper towel lined plate. Repeat browning the remaining floured veal shanks.
Add the remaining 3 tablespoons of
olive oil to the Dutch oven. Add the onion, garlic, anchovy fillets, bay leaves
and sauté until the vegetables just begin to soften, approximately 6 to 8
minutes. Add the Vermouth or wine and bring to a boil, scraping up the browned
bits from the bottom of the pan. Let boil approximately 2 to 3 minutes.
Turn off heat and stir in
tomatoes, lemon zest, orange zest, plus salt and pepper to taste. Nestle the
browned veal shanks into the mixture. Using a spoon, cover any exposed shanks
with the sauce. Cover and cook in the oven for 1 hour. Turn shanks over, cover
any exposed shank with sauce, and continue to cook, an additional 1
1/2 hours. Remove from oven and skim off any fat from the surface. Transfer
shanks and the sauce to a large serving platter. Remove and discard bay leaves.
To serve, place 1 or 2 veal shanks
on each plate. Spoon the broth and vegetables on top. Sprinkle with the prepared Gremolata and serve immediately.
Braised veal shanks can be made
two (2) days ahead. Let cool in the sauce, uncovered. Then cover and place in
the refrigerator overnight. The next day, remove any congealed fat from the
surface prior to reheating. Reheat at 425 degrees F. for approximately 40
minutes.
Makes 4 to 8 servings.
Gremolata:
1/4 cup fresh flat-leaf parsley leaves, chopped
2 teaspoon fresh lemon zest (use a cooking rasp or fine grater to remove zest)
3 teaspoons fresh orange zest (use a cooking rasp or fine grater to remove zest)
2 large garlic cloves, minced
In a small bowl, combing the
parsley, lemon zest, orange zest, and garlic; set aside until ready to use.
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