Braised Veal Shanks - Cuisinart FP-12DC Recipe Booklet

A perfect, comforting dish for a cold winter evening .
2
teaspoons olive oil
4
veal shanks
pounds total
1¼
inches thick
inches in diameter
with butcher
½
teaspoon kosher salt
¼
teaspoon freshly Ground
black pepper
½ -
cup all purpose flour
¼
cup parsley
½
pound onions
1-
inch pieces
1 ,
leek white part only
cleaned well and cut
1-
into inch pieces
1
medium carrot
1-
inch pieces
1
celery stalk
1-
inch pieces
3
Garlic cloves
1
tablespoon unsalted
butter
1
teaspoon dried thyme
1
can plum tomatoes
drained and rouGhly
chopped
¼
cup dry white wine
¼
cup chicken stock
,
nonfat low sodium
1
tablespoon tomato paste
1
bay leaf

BRAISED VEAL SHANKS

makes 4 servings
3 hours for cooking
Put olive oil into an ovenproof 6-quart casserole over medium
( 4
about heat. While oil is heating, season veal with salt and pepper;
),
about
dust lightly with flour, shaking off excess. Once oil is heated,
, 3 3½
to
add the veal shanks and cook for about 8 to 10 minutes on
,
tied
each side, until nicely browned. Remove and reserve.
'
s twine
While shanks are cooking, insert the small metal blade into the
small work bowl of the Cuisinart
parsley and process to finely chop; remove work bowl and
reserve. Insert the large metal chopping blade into the large
work bowl. With the machine running, drop the garlic through
the small feed tube to chop. Add the onions and leeks and
,
pulse to chop, about 10 to 12 pulses; remove and reserve
cut into
separately. Chop the carrots and celery by pulsing, then add
, to the onion mixture.
Preheat oven to 300°F.
Once the shanks are well browned, add the butter to the
,
cut into
casserole. Once melted, stir in the chopped onions, leeks,
carrots, celery, garlic, and thyme. Cook until onions are
,
cut into
translucent and vegetables are slightly softened, about 5 to 8
minutes. While vegetables are cooking, add the plum
tomatoes to the work bowl and pulse to roughly chop; reserve.
Stir the wine into the casserole and reduce completely. Add the
chicken stock and let the liquid come to a strong simmer. Stir in
the chopped tomatoes, tomato paste and bay leaf and again
,
bring mixture to a low simmer. Add the reserved veal shanks,
nestling them in the tomato/vegetable mixture; be sure liquid
comes halfway up the shanks. Place cover on casserole and
place in oven. Cook until meat is completely tender and falling
off the bone, about 3 hours
,
Degrease the cooking liquid with a fat mop. (Or pour the liquid
into a fat separator and allow the fat to rise to the top. Then
pour the defatted liquid back into the cooked vegetables.)
Stir in reserved chopped parsley. Taste, add remaining salt if
necessary and adjust seasoning accordingly.
Serve with pasta, potatoes, or polenta.
Nutritional information per serving:
Calories 607 (20% from fat)
sat. fat 4g
Approximate preparation time: 35 to 40 minutes plus
| |
chol. 381mg
Food Processor. Add the
®
| |
carb. 20g pro. 100g
|
sod. 686mg calc. 179mg
ENTRÉES
| |
fat 13g
|
fiber 4g
43