Braised Veal Shanks With Green Olives And Capers
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Unsalted Butter2 large
Garlic Cloves (minced)1.5 tbsps
Capers (drained bottled)1.5 cups
White Wine (dry)1 tbsp
Lemon Zest (freshly grated)1.5 tsps
Garlic (minced, to taste)Directions:
1
) Add reserved solids to liquid and pour over shanks
2
Make Braised Veal Shanks: Preheat oven to 425°F
3
Pit 1/4 cup olives and chop fine
4
Lightly crush remaining 1/2 cup olives with side of a large knife
5
Pat veal shanks dry between paper towels and season with salt and pepper
6
Dredge top and bottom (not side) of each shank in flour, knocking off excess
7
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
8
Transfer shanks as browned to a flameproof roasting pan
9
Wipe out skillet and add remaining tablespoon oil
10
Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden
11
Add garlic and anchovy and cook, stirring, 1 minute
12
Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes
13
Add broth and crushed olives and bring to a boil
14
Pour broth mixture over shanks and cover tightly with foil
15
Braise shanks in oven 2 hours, or until meat is tender
16
Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered
17
Reheat shanks before proceeding
18
Reduce oven temperature to 325°F
19
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven
20
Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest
21
Let liquid stand until fat rises to top and skim and discard fat
22
(There should be about 1 1/2 cups liquid
23
If necessary, in a saucepan boil liquid until it is reduced
24
) Add reserved solids to liquid and pour over shanks
25
Preheat oven to 425°F
26
Pit 1/4 cup olives and chop fine
27
Lightly crush remaining 1/2 cup olives with side of a large knife
28
Pat veal shanks dry between paper towels and season with salt and pepper
29
Dredge top and bottom (not side) of each shank in flour, knocking off excess
30
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
31
Transfer shanks as browned to a flameproof roasting pan
32
Wipe out skillet and add remaining tablespoon oil
33
Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden
34
Add garlic and anchovy and cook, stirring, 1 minute
35
Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes
36
Add broth and crushed olives and bring to a boil
37
Pour broth mixture over shanks and cover tightly with foil
38
Braise shanks in oven 2 hours, or until meat is tender
39
Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered
40
Reheat shanks before proceeding
41
Reduce oven temperature to 325°F
42
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven
43
Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest
44
Let liquid stand until fat rises to top and skim and discard fat
45
(There should be about 1 1/2 cups liquid
46
If necessary, in a saucepan boil liquid until it is reduced
47
Serve shanks sprinkled with gremolata and garnished with caper berries
48
Serve shanks sprinkled with gremolata and garnished with caper berries
49
Make Gremolata: In a small bowl toss all ingredients together well
50
Makes about 1/3 cup
51
In a small bowl toss all ingredients together well
52
Makes about 1/3 cup