Veal Shanks Mediterranean

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Veal shanks are braised with Mediterranean flavors. Slow cooking ensures tender meat. This tantalizing dish is served over saffron rice.

Ingredients

8-9 lb. cross-cut veal shanks, 11/2-in. thick
Salt, to taste
Ground black pepper, to taste
3/4 cup olive oil
4 1/3 cups veal stock
1 1/2 cups dry white wine
1 1/3 tsp. dried thyme leaves
3/4 tsp. black peppercorns
6 bay leaves

Mediterranean sauce:

1 1/2 lb. plum tomatoes, seeded, diced
3 cups chopped onions
1 lb. red bell peppers, chopped
3 tbsp. minced fresh garlic
6 tbsp. olive oil
6 cups veal stock
3 cups dry white wine
1 tbsp. saffron
1 1/2 tsp. ground white pepper
6 bay leaves
3/4 cup butter

Steps

1. Sprinkle veal shanks with salt and pepper, rub or brush with oil. Brown in 425°F oven 35 min. Remove from oven.

2. Reduce oven temperature to 375°F. Add stock, wine, and seasonings to shanks. Cover and bake 1 1/4 to 1 1/3 hr., or until veal is very tender. Keep shanks warm; reserve braising liquid for other use.

3. Sauté tomatoes, onions, bell peppers, and garlic in oil 5 min. Stir in stock, wine, saffron, salt, white pepper, and bay leaves. Bring to a boil; reduce heat. Simmer, uncovered, 45 min.

4. Reduce heat to very low. Gradually whisk in butter just until melted and blended. Do not boil. Remove and discard bay leaves. Keep warm

5. Plate 1 shank piece with 1 cup saffron rice. Ladle 6 oz. sauce over veal and rice.

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources