{"id":4155,"date":"2014-02-19T14:54:44","date_gmt":"2014-02-19T14:54:44","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/braised-veal-shank\/"},"modified":"2021-01-25T18:49:45","modified_gmt":"2021-01-26T01:49:45","slug":"braised-veal-shank","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/braised-veal-shank\/","title":{"rendered":"Braised Veal Shank"},"content":{"rendered":"<p>If you want to serve family style ask your butcher to special order you an entire veal shank.\u00a0 For giving each person their own special veal shank Osso Buco Style ask your butcher for a nice big thick oso-buco veal shank.\u00a0 <a href=\"https:\/\/www.grandpacooks.com\/recipes\/video-spaetzle\/\">Spaetzle<\/a> is a GREAT side for this recipe.\u00a0 Exotic and easy.<\/p>\n<p>Tie your meat with twine, because it WILL end up falling off the bone near the end.<\/p>\n<p>Season\/coat with   depending on how spicy you want your coating.<br \/>\nPut into heavy cast iron skillet or Dutch oven with EVOO<br \/>\nHeat skillet\/pot to about 350-400 degrees.<br \/>\nOil should just be starting to smoke.<br \/>\nBrown veal on all sides.\u00a0 This could take about 10 minutes total.<\/p>\n<p>Remove meat and set aside, add the following into the skillet:<br \/>\nCarrot, celery, onion (chopped about the same size)<br \/>\nCloves<br \/>\nTomato paste 2 spoons to roast in hot spot<br \/>\nFresh bay, rosemary, thyme and parsley<br \/>\nMix all together<br \/>\n. Deglaze with 3 C wine<br \/>\nAdd Orange peel . No pith . Big pieces<br \/>\nAdd back veal shank<br \/>\nAdd 4 cups beef or chicken stock &#8211; Nearly to top of meat<br \/>\nReturn to boil then cover and reduce heat<br \/>\nSimmer for 3 to 3.5\u00a0 hours.<\/p>\n<p>Start your <a href=\"https:\/\/www.grandpacooks.com\/recipes\/video-spaetzle\/\">Spaetzle<\/a> at about 2.5 or 3 hours into your oven time.<\/p>\n<p>SAUCE &#8211; TOP MEAT WITH THIS AND SERVE ON THE SIDE AS WELL<br \/>\nRemove meat . Detwine . Remove fatty skin<br \/>\nStrain sauce . Mash veggies thru screen<br \/>\nReduce liquid on medium high in flat skillet\u00a0 (About 10 minutes)<br \/>\nAdd a bit of cornstarch slurry to thicken &#8211; Little by little, then return to a simmer.<br \/>\n . Do not over-thicken.  Stir frequently or continually.<br \/>\n . Sauce should coat the back of a spoon when dipped into the sauce<br \/>\nSpoon some sauce over meat, some on side<br \/>\nTop with lemon zest and chopped parsley<\/p>\n<p>Serve with roasted garlic . Salt, evoo, 350\u00b0 40 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you want to serve family style ask your butcher to special order you an entire veal shank.\u00a0 For giving each person their own special veal shank Osso Buco Style ask your butcher for a nice big thick oso-buco veal shank.\u00a0 Spaetzle is a GREAT side for this recipe.\u00a0 Exotic and easy. Tie your meat &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/braised-veal-shank\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Braised Veal Shank&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4155","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4155"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4155\/revisions"}],"predecessor-version":[{"id":21177,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4155\/revisions\/21177"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}