Braised Veal Shank

by on February 19, 2014 » Add the first comment.
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If you want to serve family style ask your butcher to special order you an entire veal shank.  For giving each person their own special veal shank Osso Buco Style ask your butcher for a nice big thick oso-buco veal shank.  Spaetzle is a GREAT side for this recipe.  Exotic and easy.

Tie your meat with twine, because it WILL end up falling off the bone near the end.

Season/coat with Grandpa's Thunder Powder, Arghh Powder, or other. depending on how spicy you want your coating.
Put into heavy cast iron skillet or Dutch oven with EVOO
Heat skillet/pot to about 350-400 degrees.
Oil should just be starting to smoke.
Brown veal on all sides.  This could take about 10 minutes total.

Remove meat and set aside, add the following into the skillet:
Carrot, celery, onion (chopped about the same size)
Cloves
Tomato paste 2 spoons to roast in hot spot
Fresh bay, rosemary, thyme and parsley
Mix all together
. Deglaze with 3 C wine
Add Orange peel . No pith . Big pieces
Add back veal shank
Add 4 cups beef or chicken stock – Nearly to top of meat
Return to boil then cover and reduce heat
Simmer for 3 to 3.5  hours.

Start your Spaetzle at about 2.5 or 3 hours into your oven time.

SAUCE – TOP MEAT WITH THIS AND SERVE ON THE SIDE AS WELL
Remove meat . Detwine . Remove fatty skin
Strain sauce . Mash veggies thru screen
Reduce liquid on medium high in flat skillet  (About 10 minutes)
Add a bit of cornstarch slurry to thicken – Little by little, then return to a simmer.
. Do not over-thicken. Stir frequently or continually.
. Sauce should coat the back of a spoon when dipped into the sauce
Spoon some sauce over meat, some on side
Top with lemon zest and chopped parsley

Serve with roasted garlic . Salt, evoo, 350° 40 minutes.

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