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Veal Shanks with Dried Apricots

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12
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INGREDIENTS

12 pcs. (15 lb.) Veal Osso Buco, Hindshank or Foreshank, cut 3 inches thick (IMPS/NAMP 1337 or 1312)
olive oil, as needed
3 cups diced celery
1 cup diced carrots
1 cup diced onions
10 oz. serrano or prosciutto ham, chopped
1 tbsp. tomato paste
4 ea. cinnamon sticks
salt, to taste
2 cups (10 oz.) whole blanched Spanish almonds
1 cup (12 oz.) whole green olives
6 fluid oz. cognac
2 qt. veal demi-glace
1 tbsp. grated orange peel
2 tsp. saffron threads
1-1/2 cups dried apricots
72 ea. (3 lb.) baby turnips, parboiled, sautéed

INSTRUCTIONS

  1. 1
    Brown veal shanks in oil in large braising pan over medium heat. Remove.
  2. 2
    Sauté celery, carrots, onions and ham in drippings until vegetables are tender. Stir in tomato paste and cinnamon sticks. Remove from heat. Season with salt.
  3. 3
    Stir in almonds, olives and Cognac. Cook until Cognac is almost reduced. Return shanks to pan.
  4. 4
    Add demi-glace, orange peel and saffron; bring to a boil. Reduce heat; simmer slowly 30 minutes.
  5. 5
    Add apricots; cover tightly. Bake in 350°F oven 1 hour or until veal is very tender.
  6. 6
    Place 1 veal shank in center of plate. Ladle 1 cup sauce over shank. Garnish with 6 turnips.

notes

Catalan Restaurant,Washington, D.C. , Executive Chef Havier Arze

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cuisines European, North & South American
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