Cooking Index - Cooking Recipes & IdeasBraised Veal Shanks In Hot And Sour Sauce Recipe - Cooking Index

Braised Veal Shanks In Hot And Sour Sauce

Cuisine: Chinese
Type: Meat
Serves: 6 people

Recipe Ingredients

1/2 cup 118mlPeanut oil
6   Veal shanks - (about 1 pound, each)
12   Garlic
2 cups 125g / 4.4ozDiced onion
2 cups 474mlWhole mushroom caps
1 teaspoon 5mlDried tarragon
4 cups 250g / 8.8ozDiced tomatoes
2 cups 474mlBalsamic vinegar
2 tablespoons 30mlGreen peppercorns
1 cup 237mlTeriyaki sauce - (recipe, follows)
2 cups 474mlWater
1/2 cup 118mlMirin
2 tablespoons 30mlChili and garlic paste
2 tablespoons 30mlBrown sugar
1 tablespoon 15mlSesame oil

Recipe Instructions

Mirin is a sweet rice wine

Preheat oven to 350F. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides. Remove shanks from the pan and set them aside.

Lower heat to moderate and add the remaining peanut oil. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent.

Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar. Bring mixture to a boil.

Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours.

Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve. Serves 6

Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 tsp sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat. Bring to a boil to allow the sugar to dissolve. Remove from heat and cool before using. Makes 1-1/4 cups.

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