Braised veal shanks in hot and sour sauce
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Braised veal shanks in hot and sour sauce
  Veal    Chinese    Sauces  
Last updated 6/12/2012 1:10:06 AM. Recipe ID 37230. Report a problem with this recipe.
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      Title: Braised veal shanks in hot and sour sauce
 Categories: Chinese, Veal
      Yield: 6 Servings
    1/2 c  Peanut oil
      6    Veal shanks (about 1 pound
     12    Cloves garlic
      2 c  Diced onion
      2 c  Whole mushroom caps
      1 ts Dried tarragon
      4 c  Diced tomatoes
      2 c  Balsamic vinegar
      2 tb Green peppercorns
      1 c  Teriyaki Sauce (recipe
      2 c  Water
    1/2 c  Mirin (a rice wine used in
           -cooking, available at Asian
      2 tb Chili and garlic paste
      2 tb Brown sugar
      1 tb Sesame oil
  Preheat oven to 350 degrees.  In a large skillet over high heat, heat
  half the peanut oil until it begins to smoke and sear veal shanks
  until they are brown on all sides. Remove shanks from the pan and set
  them aside.
  Lower heat to moderate and add the remaining peanut oil. When hot,
  put in the garlic, onion, mushroom caps and tarragon and cook, while
  stirring, until the onion is translucent.
  Add the tomatoes, vinegar and green peppercorns and cook until the
  liquid is reduced by half.  Add the Teriyaki Sauce, water, mirin,
  chili and garlic paste, and brown sugar. Bring mixture to a boil.
  Return veal shanks to the skillet, cover, place in oven, and cook
  until the meat is fork tender, approximately 1-1/2 hours.
  Skim any fat that accumulates on the surface of the braising sauce;
  add sesame oil to defatted sauce and serve. Serves 6
  Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts.
  sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh
        1    cup thinly sliced scallions
  Place all ingredients in a small saucepan over moderate heat. Bring
  to a boil to allow the sugar to dissolve. Remove from heat and cool
  before using. Makes 1-1/4 cups.
  From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared 

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Recipe ID 37230 (Apr 03, 2005)

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