Side Pannel
Braised Veal Shanks with Green Olives and Capers
Braised Veal Shanks with Green Olives and Capers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
- -dredging
- 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
Directions
FOR GREMOLATA ACCOMPANIMENT
1/4 c Finely chopped fresh parsley
-leaves
1 tb Freshly grated lemon zest
1 1/2 ts Minced garlic; or to taste
Make Braised Veal Shanks: Preheat oven to 425øF.
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 325øF.
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 berries.
Make Gremolata: In a small bowl toss all ingredients together well. Makes
about 1/3 cup.
1/4 c Finely chopped fresh parsley
-leaves
1 tb Freshly grated lemon zest
1 1/2 ts Minced garlic; or to taste
Make Braised Veal Shanks: Preheat oven to 425øF.
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 325øF.
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 berries.
Make Gremolata: In a small bowl toss all ingredients together well. Makes
about 1/3 cup.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
