Braised Veal Shoulder Food

OSSO BUCO

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

LEMON BRAISED VEAL SHOULDER

Steps:

• Preheat oven to 400 degrees F; season veal with pepper and half the salt.
• Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
• Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
• Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
• Transfer veal and vegetables to a serving platter and keep warm.
• Strain pan juices into a heat proof bowl, skimming off and discarding fat.
• Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
• Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
• Spoon sauce over veal or serve on the side.

BRAISED VEAL SHOULDER WITH WILTED ARUGULA

Steps:

• Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
• For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD

Steps:

• For gremolata:
• Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
• For veal:
• Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
• Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
• Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
• Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
• Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
• Sprinkle veal with reserved 1/4 cup gremolata and serve.

PAN ROASTED VEAL SHOULDER

Steps:

• Mince garlic with anchovies.
• If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
• Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
• In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
• Transfer veal to a plate.
• In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
• Add wine and boil 1 minute.
• Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
• Transfer veal to a cutting board and let stand 10 minutes.
• Skim any fat from liquid in kettle.
• Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
• Transfer pan juices to a platter.
• Cut veal crosswise into 1/2-inch-thick slices and discard string.
• Arrange slices over pan juices and spoon sauce over meat.