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Braised Veal With Red Wine Sauce

I favor braising for the cuts of meat that usually take a longer time to cook. Braising keeps the meat moist and results in a delicious sauce without the use of cream or butter. This dish can be made the day before, cooled and reheated as needed.

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 cups 474mlAssorted dried fruits
  = (prunes, apricots, figs)
1   Port - (abt 3 1/2 cups)
4 lbs 1816g / 64ozVeal shank meat
1/2 cup 31g / 1.1ozAll-purpose flour
  Salt - to taste
  Freshly-ground white pepper - to taste
1/4 cup 59mlOlive oil
1/2 cup 31g / 1.1ozBrunoise of onion
1/2 cup 55g / 1.9ozBrunoise of carrot
1/2 cup 55g / 1.9ozBrunoise of celery
1 cup 93g / 3.3ozBlanched whole almonds
1   Dry red wine - (abt 3 1/2 cups)
2 cups 474mlBrown Veal Stock - (to 4) - (see recipe)
1   Couscous - (see recipe)

Recipe Instructions

In a small bowl, marinate the dried fruit, with enough port to cover, overnight.

Remove the meat from the veal shankbones. Dust the meat with flour. (The simplest way is to pour the flour into a bag and, one by one, place the meat in the bag, coat with the flour, and shake off the excess.) Season lightly with salt and pepper.

Preheat the oven to 400 degrees.

In a large ovenproof roasting pan, heat the olive oil. Brown the shanks on all sides. Do not crowd the pan, browning in batches if necessary. Add the vegetables, almonds, dried fruit and the marinating liquid. Pour in the remaining port and the red wine and bring to a boil. Turn the flame to medium and reduce the sauce by half. (The length of time required depends upon the size of the pan.)

Pour in enough Brown Veal Stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook until the shanks are tender, 35 to 45 minutes. Remove the shanks and keep warm. Reduce the sauce just until it thickens. Correct seasoning to taste and return the shanks to the pan.

Presentation: Mound the Couscous in the center of each of 8 heated plates. Top with one veal shank and spoon the sauce over, including some almonds and fruit. Serve immediately. Have small forks on hand to scoop out the marrow from the bones. (May be prepared ahead, reheating over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.)

This recipe yields 8 servings.

Source:
ABC tv's Good Morning America, date unknown

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