Braised Veal Shanks With Mashed Potatoes And Tomato Onion Jus
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 300°F
2
Cut onions into 1/4-inch-thick rings
3
Quarter tomatoes lengthwise
4
Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper
5
In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper
6
Add shanks and braise, covered, in middle of oven until very tender, about 3 hours
7
Preheat oven to 300°F
8
Cut onions into 1/4-inch-thick rings
9
Quarter tomatoes lengthwise
10
Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper
11
In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper
12
Add shanks and braise, covered, in middle of oven until very tender, about 3 hours
13
After shanks have been braising for 2 1/4 hours, make mashed potatoes: Peel potatoes and cut into roughly 2-inch pieces
14
In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes
15
Reserve 1/2 cup potato cooking water and drain potatoes in a colander
16
Return potatoes to kettle and add butter and 1/4 cup reserved cooking water
17
Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper
18
Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered
19
Reheat shanks and potatoes before proceeding
20
Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered
21
Boil braising liquid until reduced to about 1 cup, about 5 minutes
22
Season jus with salt and pepper
23
Serve shanks, onions, and tomatoes with mashed potatoes and jus
24
Peel potatoes and cut into roughly 2-inch pieces
25
In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes
26
Reserve 1/2 cup potato cooking water and drain potatoes in a colander
27
Return potatoes to kettle and add butter and 1/4 cup reserved cooking water
28
Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper
29
Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered
30
Reheat shanks and potatoes before proceeding
31
Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered
32
Boil braising liquid until reduced to about 1 cup, about 5 minutes
33
Season jus with salt and pepper
34
Serve shanks, onions, and tomatoes with mashed potatoes and jus