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Braised veal shank in style of milan recipe

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Ingredients

Adjust Servings:
8 Veal Shanks , cut 1–1.5 inches thick
Salt
Black Pepper , to taste
½ cup A.P Flour
2 oz Olive Oil
10 oz Yellow Onions , minced
5 oz Celery , minced
5 oz Carrots , minced
1 oz Garlic Cloves, minced
12 oz White Wine
1.5 qt Veal Stock
3 lbs Tomatoes , concasseed
4 Bay leaves
1 tsp Fresh Thyme , minced
1 tsp Fresh Oregano , minced

Braised veal shank in style of milan recipe

  • Serves 8
  • Medium

Ingredients

Directions

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These braised veal shanks become very tender from the long braising method and are prized for the marrow that comes with each cut.

Steps

1
Done

Preheat the oven to 300 degree F.

2
Done

Season the veal shanks with salt and pepper, then coat lightly with fl our to cover entire surface.

3
Done

In a heavy-bottomed sauté pan, heat olive oil over a medium-high flame. Once pan is hot, add the veal shanks to sauté on both sides, coloring the shanks deep golden brown.

4
Done

Remove the shanks from the pan. Add minced onion, carrots, celery, and garlic to the pan, and lower heat to sweat the vegetables in the remaining oil until vegetables are translucent.

5
Done

Deglaze the pan with the white wine, making sure to scrape all of the particles off the bottom of the pan while reducing the wine by 50%.

6
Done

Add the veal stock, and return the veal shanks to the pan. Adjust heat as needed to return to a simmer.

7
Done

Once the veal shanks are brought to a simmer, add tomatoes, bay leaves, thyme, and oregano; cover with snug lid and place in oven for approximately 1.5 to 2 hours, depending on thickness of shanks. (Check to see that the meat will fall off the bone to indicate that it is cooked properly.)

8
Done

Serve topped with gremolata and with risotto alla Milanese.

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Golden milk latte recipe
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Salumi stuffed pork loin recipe
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Golden milk latte recipe
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Salumi stuffed pork loin recipe

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