Just in case you are wondering, veal shanks can be found by special order from your grocery store. It's worth your time to call ahead to see if they have shanks in stock. I called ahead to my local Whole Foods and they didn't call them veal shanks. They called them Osso Buco. Happy shopping and eating. If this dish doesn't fill you out, check out the dessert we had ...Salted Caramel Ice Cream.
Recipe adapted from Epicurious
 |
| Veal shanks with Pasta |
Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
I can whole peeled tomatoes
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Directions:
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
2. Preheat the oven to 350°F. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
3. Heat a large dutch oven over high heat. Put the oil into the casserole and let it heat.
4. Place the flour in a bowl and dredge the shanks through it shaking off the extra flour. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside.
5. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
6. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
7. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid to remove all vegetables and reserve the veggies. Bring the strained liquid to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
8. To serve, remove the twine, put a single osso buco (veal shank) in a bowl, and serve with a cup of sauce and vegetables over it.
Pappardelle
Ingredients:
2 cups flour
3 eggs
1 tbsp oil
1 tsp salt
Directions:
1. In a pile of flour make a little bowl. Place the 3 eggs in the middle of the bowl with the oil and salt. With a fork, slowly break the yolks and start bringing in the flour. Start massaging the dough until it is completely mixed. Let it sit for 15-20 mins.
2. Divide the dough to 4 pieces. With the first piece start flattening to the point where you can run it through the pasta machine.
3. Fold the resulting dough into thirds. Continue thirds and decreasing the pasta machine thickness until you get to about level 6. Then run it through once per level to desired thickness. Cut each pasta sheet to two inches and toss in flour so it doesn't stick. Repeat with the remaining dough.
4. Cook for 3-4 minutes in salted boiling water.
No comments:
Post a Comment