Braised Veal Shanks Recipe
The braised veal shanks are good to be served with and over rice with the sauce it was cooked in. prepared with a sauce base of wine or chicken stock, the braised veal shanks are cooked with a seasoned flour coating along with tomatoes flavored with lemon juice and rosemary along with other vegetables.
Ingredients
1/4 cup all-purpose flour 50 mL
1/4 tsp salt 1 mL
1/2 tsp pepper 2 mL
6 pieces veal shank (8 oz/250 g each), 6
2 tsp vegetable oil 10 mL
2 onions, chopped 2
4 cloves garlic, finely chopped 4
2 stalks celery, chopped 2
2 carrots, chopped 2
2 cups dry white wine or chicken stock 500 mL
1 28-oz/796 mL tin plum tomatoes, 1 with juices
2 tbsp lemon juice 25 mL
1 tbsp chopped fresh rosemary, or 1/2 tsp/2 mL dried 15 mL
1/2 tsp pepper 2 mL
2 cups short-grain Italian rice 500 mL
1 cup fresh or frozen peas 250 mL
Salt to taste
Herb Topping:
1/4 cup chopped fresh parsley 50 mL
1 tbsp grated lemon peel 15 mL
2 cloves garlic, finely chopped 2
Directions
Combine flour, salt and pepper.
Pat veal dry and dust with seasoned flour.
Heat oil in large, deep ovenproof skillet.
Brown veal on medium-high heat on all sides.
Remove meat and reserve.
Remove all but 2 tsp/10 mL fat from pan.
Add onions, garlic, celery and carrots.
Reduce heat and cook gently for about 10 minutes, until fragrant and tender.
Add wine and increase heat.
Bring to boil and let half the wine evaporate.
Add tomatoes, breaking them up with spoon.
Add lemon juice, rosemary and pepper.
Return veal to pan.
Cover and simmer gently in preheated 350°F/180°C oven for 2 to 4 hours, or until veal is very tender (you can also transfer everything to a casserole dish and cover it tightly with a lid or foil).
If sauce is not thick enough, remove veal to platter and keep warm.
Bring sauce to boil and cook until desired thickness.
Before serving, bring large pot of water to boil (use at least 5 qt/5 L water).
Add rice.
Return to boil and cook for 10 to 12 minutes until tender.
Add peas and allow to rest for 2 minutes.
Drain rice and peas in sieve.
Taste and season with salt.
To make topping, in small bowl, combine parsley, lemon peel and garlic.
Serve veal over rice with sauce.
Sprinkle with herb topping.
Pat veal dry and dust with seasoned flour.
Heat oil in large, deep ovenproof skillet.
Brown veal on medium-high heat on all sides.
Remove meat and reserve.
Remove all but 2 tsp/10 mL fat from pan.
Add onions, garlic, celery and carrots.
Reduce heat and cook gently for about 10 minutes, until fragrant and tender.
Add wine and increase heat.
Bring to boil and let half the wine evaporate.
Add tomatoes, breaking them up with spoon.
Add lemon juice, rosemary and pepper.
Return veal to pan.
Cover and simmer gently in preheated 350°F/180°C oven for 2 to 4 hours, or until veal is very tender (you can also transfer everything to a casserole dish and cover it tightly with a lid or foil).
If sauce is not thick enough, remove veal to platter and keep warm.
Bring sauce to boil and cook until desired thickness.
Before serving, bring large pot of water to boil (use at least 5 qt/5 L water).
Add rice.
Return to boil and cook for 10 to 12 minutes until tender.
Add peas and allow to rest for 2 minutes.
Drain rice and peas in sieve.
Taste and season with salt.
To make topping, in small bowl, combine parsley, lemon peel and garlic.
Serve veal over rice with sauce.
Sprinkle with herb topping.
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