Best 2 Braised Veal Shanks Milan Style Recipes

Braised veal shanks Milanese is a classic Italian dish that combines the rich flavors of veal and vegetables in a savory, slow-cooked stew. This hearty dish is perfect for a special occasion or a comforting meal on a cold night. The veal shanks are braised in a flavorful broth made with white wine, tomatoes, and herbs, and then served over risotto or polenta. The meat is fall-off-the-bone tender and the sauce is rich and flavorful. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED VEAL SHANKS, MILAN STYLE

Braised Veal Shanks, Milan Style image

Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 13

Ingredients

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg

MILAN-STYLE BRAISED VEAL SHANKS

Milan-Style Braised Veal Shanks image

Categories Herb Tomato Braise Veal Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

Kitchen twine
6 center-cut veal shanks (each about 2 inches thick)
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
3/4 cup finely chopped carrot
3 1/2 teaspoons minced garlic
All purpose flour
1/4 cup olive oil
1 cup dry white wine
2 1/2 cups canned diced tomatoes in juice
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 3 x 1/2-inch lemon peel strips (yellow part only)
3 cups (or more) canned beef broth
2 teaspoons grated lemon peel

Steps:

Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.

Tips:

Choose the right cut of veal shank. Look for shanks that are meaty and have a good amount of marbling. Avoid shanks that are too thin or bony.
Brown the shanks well. This will help to develop flavor and color. Be sure to brown the shanks on all sides.
Use a flavorful braising liquid. The braising liquid is what will give the shanks their flavor, so be sure to use a liquid that is packed with flavor. Some good options include red wine, beef broth, and vegetable broth.
Add vegetables to the braising liquid. Vegetables will help to add flavor and nutrition to the dish. Some good options include carrots, celery, onions, and garlic.
Cook the shanks low and slow. Braising is a low and slow cooking method that allows the shanks to become tender and fall off the bone. Cook the shanks for at least 2 hours, or until they are fall-apart tender.
Serve the shanks with a flavorful sauce. The sauce will help to add moisture and flavor to the shanks. Some good options include a red wine sauce, a mushroom sauce, or a tomato sauce.

Conclusion:

Braised veal shanks are a delicious and hearty dish that is perfect for a special occasion. By following these tips, you can make sure that your braised veal shanks are fall-apart tender and packed with flavor. So next time you're looking for a special meal to make, give braised veal shanks a try. You won't be disappointed!