Braised veal shanks with green olives and capers
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Braised veal shanks with green olives and capers
  Veal    Capers    Greens  
Last updated 6/12/2012 1:10:06 AM. Recipe ID 37231. Report a problem with this recipe.
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      Title: Braised veal shanks with green olives and capers
 Categories: Meats, Capers
      Yield: 1 Servings
    3/4 c  Unpitted brine-cured green
           -olives; (preferably
           -cracked)* rinsed well
      5 lb 2-inch-thick veal shanks; (6
           -to 8 shanks), each tied
           -securely with kitchen
           -string to keep meat
           -attached to bone
           All-purpose flour for
      2 tb Olive oil
      1 tb Unsalted butter
      1    Medium-large onion; halved
           -lengthwise and sliced thin
      2 lg Garlic cloves; minced
      1    Anchovy fillet; chopped
      5    3-by-1/2 inch strips fresh
           -lemon zest
  1 1/2 tb Drained bottled capers
      1 tb Finely chopped fresh
           -rosemary leaves OR 1
           -teaspoon dried; crumbled
  1 1/2 c  Dry white wine
  1 1/2 c  Low-salt chicken broth

MMMMM----------------FOR GREMOLATA ACCOMPANIMENT---------------------
    1/4 c  Finely chopped fresh parsley
      1 tb Freshly grated lemon zest
  1 1/2 ts Minced garlic; or to taste
  Make Braised Veal Shanks: Preheat oven to 425F.
  Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup
  olives with side of a large knife.
  Pat veal shanks dry between paper towels and season with salt and
  pepper. Dredge top and bottom (not side) of each shank in flour,
  knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil
  and butter over moderately high heat until foam subsides and brown
  tops and bottoms of shanks in batches, about 2 minutes on each side.
  Transfer shanks as browned to a flameproof roasting pan.
  Wipe out skillet and add remaining tablespoon oil. Heat oil over
  moderate heat until hot but not smoking and cook onion, stirring,
  until golden. Add garlic and anchovy and cook, stirring, 1 minute.
  Add chopped olives, zest, capers, rosemary, and wine and boil 5
  minutes. Add broth and crushed olives and bring to a boil.
  Pour broth mixture over shanks and cover tightly with foil. Braise
  shanks in oven 2 hours, or until meat is tender. Shanks may be
  prepared up to this point 2 days ahead and cooled, uncovered, before
  chilling, covered. Reheat shanks before proceeding.
  Reduce oven temperature to 325F.
  Transfer shanks with a slotted spoon to another roasting pan or deep
  oven proof platter and keep warm, covered, in oven. Strain cooking
  liquid through a sieve into a 1-quart glass measuring cup and reserve
  solids, discarding zest. Let liquid stand until fat rises to top and
  skim and discard fat. (There should be about 1 1/2 cups liquid. If
  necessary, in a saucepan boil liquid until it is reduced.) Add
  reserved solids to liquid and pour over shanks.
  Serve shanks sprinkled with gremolata and garnished with caper
  Make Gremolata: In a small bowl toss all ingredients together well.
  Makes about 1/3 cup.
  Serves 6 

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Recipe ID 37231 (Apr 03, 2005)

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