Braised Veal Shanks In Hot And Sour Sauce

Recipe Ingredients

1/2 cup	118ml	Peanut oil
6		Veal shanks - (about 1 pound, each)
12		Garlic
2 cups	125g / 4.4oz	Diced onion
2 cups	474ml	Whole mushroom caps
1 teaspoon	5ml	Dried tarragon
4 cups	250g / 8.8oz	Diced tomatoes
2 cups	474ml	Balsamic vinegar
2 tablespoons	30ml	Green peppercorns
1 cup	237ml	Teriyaki sauce - (recipe, follows)
2 cups	474ml	Water
1/2 cup	118ml	Mirin
2 tablespoons	30ml	Chili and garlic paste
2 tablespoons	30ml	Brown sugar
1 tablespoon	15ml	Sesame 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.

Source:
Sunset Fresh Produce from A to Z - Page 64

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