delicious veal


Cut from the Foreshank
or Hindshank






Professional Veal Shanks Recipes

Asian Style Veal Shank with Cilantro-Miso Gremolata and Macadamia Nut Polenta   Braised Veal Shanks with Saffron Risotto and Lemon-Parsley Pesto


Asian Style Veal Shank with Cilantro-Miso Gremolata and Macadamia Nut Polenta

By Ryan Luckey from Pineapple Grill at Kapalua

4 pc 12-14 oz veal shanks
1 cup AP flour
1 tbl chinese five spice
6 pc star anise
1 tbl corriander seed
3 stalk lemongrass, bruised
8 pc lime leaf
10 clove garlic, bruised
1 carrot, rough chop
1 onion, rough chop
4 ribs celery, rough chop
1 finger fresh ginger, rough chop
salt and pepper
8 qts veal stock or beef stock
2-4 oz olive oil

combine flour and chinese five spice. Lightly dust shanks in flour mixture and salt and pepper. In a medium size,
medium heat braising pot, add olive oil, place flour dusted shank in oil, and sear all sides to a golden brown,
add chopped carrot, onion, celery, ginger, garlic, lemongrass, lime leaf, anise and corriander seed, saute a few minutes
more, deglaze with stock, and cover meat by about 1" (may not need all the stock. Bring to a simmer, cover and place
in 350 degree oven for 2.5-3 hours, until meat is fork tender. Remove from heat and let cool in liquid for about 30 mins.
Remove shank, strain liquid and use for finishing sauce.

Cilantro-Miso Gremolata
1 cup chopped parsley
1/2 cup white miso paste
zest of 1 lemon
1/4 cup blended olive oil
1 tbl minced garlic
chop cilantro and combine with garlic and lemon zest. whisk in olive oil and miso paste, to form a wet style of gremolata.

Macadamia Nut Polenta:
1 1/2 cups polenta
4 cups milk
1 cup heavy cream
1 onion diced
1 tbl garlic
1 cup toasted macadamia nuts
1 tbl chopped parsley
1 tbl parmesan cheese
1 tbl whole butter
salt and pepper
1 oz olive oil

Sauté onions and garlic in olive oil, until translucent in medium sauce pot, add milk and cream to a boil, whisk in polenta,
and turn to low, whisking constanly, until it starts to simmer, cover and cook on very low for 20-30 mins, stirring every few
minutes. fold in parsley, macadamia nuts, parm cheese, and butter, season with salt and pepper.

place a few spoonfulls of polenta in center of bowl or plate, place shank on top, and drizzle with gremolata and cooking
jus from shank, garnish with cilatro sprig or fresh cherry tomatoes.

Braised Veal Shanks with Saffron Risotto and Lemon-Parsley Pesto

By Adlai Griffith from 128 Cafe in St. Paul, MN

For the Veal Shanks:
4 La Quebecoise veal shanks
3 T AP flour
4 12-inch long pieces of kitchen twine
2 T canola oil
Salt and Pepper
4 peeled garlic cloves
1 large yellow onion, chopped
1 large carrot, chopped
2 ribs of celery, chopped
4 sprigs thyme
2 bay leaves
1/4 cup dry red wine
2 cups chicken (or beef) stock

Serves Four

For the Pesto:
2 cloves garlic, peeled and trimmed
1/2 cup washed fresh parsley
1 large lemon
1/4 cup Extra Virgin Olive Oil
salt and pepper

For the Risotto:
1 cup Arborio rice
1 T canola oil
2 T white wine
1/4 yellow onion, small dice
2 sprigs thyme
1 pinch saffron
approximately 4 cups chicken stock
1/4 cup parmeggiano reggiano, grated
2 T unsalted butter at room temperature
salt and pepper

Lightly dust all surfaces of veal shanks with salt and pepper to season. Tie meat around the bone with kitchen twine,
this will help the shank retain its shape after the meat has braised and softened. Lightly dust flat surfaces of shank
with flour.

Heat oil in large heavy bottom pan on medium high heat just until it smokes. Place the flat sides down, evenly spaced
in the hot pan. Turn down temperature to medium if oil continues to smoke. Sear flat sides of shanks for about two
minutes each or until they have a golden brown crust. Remove shanks and let them rest.

Return the pan to medium heat and add the first six ingredients. Cook stirring occasionally until the onions are translucent.
Add wine and cook for one more minute or until the wine cooks down and no longer smells of alcohol. Add chicken stock
and remove from heat.

Combine everything in one casserole dish with tight fitting lid and cook in preheated 300 degree oven for 3 to 4 hours
or longer, until the meat is fork tender. If the chicken stock evaporates completely during the cooking process add
another cup or two. Remove from oven and let rest, covered while you cook the risotto.

Make the pesto before the risotto. Peel lemon with sharp peeler and trim white pith from the yellow zest; alternatively you
can zest lemon with conventional zester. Extract juice from lemon, discarding seeds. Put garlic, lemon juice, lemon zest
and parsley in blender, puree in blender, slowly adding EVOO to the mix. Season lightly with salt and pepper.

Heat stock in saucepan. Heat oil in wide heavy-bottomed pan on medium heat. Add onion and stir until translucent.
Add rice and stir for a minute or two. Immediately before rice begins to brown, add wine, and stir for a few more minutes,
until the rice no longer smells of alcohol. Add thyme, saffron and 1/2 cup hot chicken stock. Stir until liquid has been
absorbed by rice. Continue to add stock and stir in 1/2 cup increments every few minutes. After 20 to thirty minutes
the rice granules should no longer be hard. When they have lost their bite, season with salt and pepper. The risotto is
done when you add the parmegianno reggiano and butter, stirring slowly to incorporate everything.

Assemble on plate the risotto and one veal shank with a little bit of the braising jus and vegetables and then garnish
with the pesto and aged balsamic vinegar. Enjoy!