Roasted Veal Shanks with Orange and FennelDescriptionHere is my favorite veal shank recipe, a classic that I added to my collection about 15 years ago after tasting it for the umpteenth time at the Union Square Café. I asked the chef for a primer on how he executed it and he told me that the recently published cookbook had the recipe in it! Anyway, hands down I adore this dish and over the years I tweaked it a tad (the star anise and chiles) and it is the first veal dish that I make each fall. Ingredients
InstructionsPreheat oven to 375. Season the veal shanks with the salt and pepper and dredge with the flour. Place the olive oil in large pan over medium high heat and brown the veal. Reserve to a platter. Discard the fat from the pan. Add the vinegar, star anise and chiles, scraping the pan, reduce by half. Add the stock and reduce by 1/3rd. Return the veal to the pan, cover and braise in the oven for 1 hour. Slice the fennel lengthwise into sixths. Uncover the veal, add the carrots, fennel and orange juice. Raise temperature to 400 and cook uncovered for another 45 minutes, basting as you go. The meat should be fork tender. Reserve the meat and vegetables to a platter, discard the chiles and star anise, and return the pan to medium heat on your stove top and reduce liquids to sauce consistency. Stir in the peas, season and serve over the shanks. Garnish with the orange sections. |
User loginPollWhat's the most bizarre food you've tried at the state fair? Teriyaki ostrich on a stick 18% Deep-fried twinkie 29% Fried frog's legs 17% Krispy Kreme hamburger 11% Alligator on a stick 25% Total votes: 115
Newest Recipes |
Google SearchArchives
|
RSS Feed