Veal Shank with Orange

Portions: 12

Portion size: 8 oz (250g) cooked weight

2Vifloz (70 mL) sauce

U.S.

Metric

Ingredients

312 fl oz

100 mL

Oil

1 oz

30 g

Butter

12 pieces

12 pieces

Veal shank, cut crosswise

into thick slices, about

11 oz (320-350 g) each

12 oz

350 g

Carrot, chopped

12 oz

350 g

Onion, chopped

3 oz

90 g

Garlic, chopped

8 oz

250 g

Tomatoes, cut into

quarters

212 tbsp

20 g

Flour

10 fl oz

300 mL

White wine

1 pt 4 oz

600 mL

Fond Lié (p. 174) or

espagnole

1

1

Bouquet garni (see p. 152)

4 tbsp

50 g

Sugar

2 fl oz

60 mL

Wine vinegar

M oz

20 g

Orange zest, cut brunoise

and blanched

M oz

20 g

Lemon zest, cut brunoise

and blanched

1 oz

30 g

Carrot, cut brunoise

1 oz

30 g

Onion, cut brunoise

1 tbsp

15 mL

Chopped parsley

Per serving:

Calories, 470; Protein, 62 g; Fat, 15 g (29% cal.); Cholesterol, 170 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 310 mg.

Procedure

1. Heat the oil and butter. Season the veal and brown. Remove and set aside.

2. Add the carrot, onion, garlic, and tomato. Sweat briefly.

3. Add the flour and cook for a few minutes. Deglaze with the white wine. Reduce until almost dry.

4. Add the fond lié and bouquet garni.

5. Return the veal to the pan. Cover and cook in a 350°F (175°C) oven for 11/4-13/4 hours, until the veal is tender.

6. Remove the veal. Strain the braising liquid and skim off the fat.

Combine the sugar and vinegar in a stainless-steel pan. Cook until lightly caramelized. Once colored, stop the cooking by adding the strained cooking liquid. Reduce until it coats the back of a spoon. Strain and add the blanched orange and lemon zest, the carrot, and the onion. Simmer for a few minutes. Season to taste and mix in the chopped parsley before serving.

Veal Shank with Orange

Per serving:

Calories, 470; Protein, 62 g; Fat, 15 g (29% cal.); Cholesterol, 170 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 310 mg.

Veal Shank with Orange

Hungarian Goulash (Veal, Beef, or Pork)

Portions: 25

Portion size: 8 oz (250g)

U.S.

Metric

Ingredients

712 lb

3.75 kg

Boneless, lean meat: Veal (shoulder,

shank, or breast), or beef (chuck),

or pork (shoulder or butt)

5 fl oz

150 mL

Oil, lard, or rendered beef suet

212 lb

1.25 kg

Onions, fine dice

5 tbsp

75 mL

Hungarian paprika

2 tsp

10 mL

Garlic, crushed

12 tsp

2 mL

Caraway seeds

10 oz

300 g

Chopped, drained canned tomatoes

or tomato purée

212 qt

2.5 L

White stock

212 lb

1.25 kg

Potatoes, medium dice

to taste

to taste

Salt

Per serving:

Calories, 250; Protein, 27 g; Fat, 10 g (35% cal.); Cholesterol, 35 mg; Carbohydrates, 14 g; Fiber, 2 g; Sodium, 120 mg.

Procedure

2. Heat the fat in a brazier and saute the meat until lightly seared on all sides.

3. Add the onions and sweat over moderate heat. Continue to cook until most of the liquid that forms is reduced.

4. Add the paprika, garlic, and caraway seeds and stir.

5. Add the tomatoes and stock, cover, and simmer until the meat is almost tender, about 1 hour in the oven (325°F/165°C) or on the range.

Calories, 250; Protein, 27 g; Fat, 10 g (35% cal.); Cholesterol, 35 mg; Carbohydrates, 14 g; Fiber, 2 g; Sodium, 120 mg.

Add the potatoes and continue to cook until the meat and potatoes are tender.

The potatoes will thicken the sauce slightly but, if necessary, reduce the sauce slightly. Degrease and season to taste.

Serve with spaetzle or noodles.

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