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Braised Veal Shanks in Hot and Sour Sauce

 

32

Yield

6

servings

Prep

1

hrs

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

½ cup peanut oil
6 pound veal shanks
a pound per shank
*
12 cloves garlic
peeled and minced
2 cups onions
diced
2 cups mushrooms
whole, caps
*
1 teaspoon tarragon leaves
dried
4 cups tomatoes
diced
2 cups balsamic vinegar
2 tablespoons green peppercorns
*
1 cup teriyaki sauce
2 cups water
½ cup mirin (sweet seasoning)
*
2 tablespoons chili and garlic paste
*
2 tablespoons brown sugar
1 tablespoon sesame oil
Teriyaki sauce
1 Tb. sesame seeds
*
1 cup soy sauce, tamari
1 ½ teaspoons sesame oil
½ cup sugar
2 cloves garlic
2 teaspoons ginger
minced fresh
1 cup scallions, spring or green onions
thinly sliced

Directions

Teriyaki Sauce:

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 1¼ cups.

Veal Shanks:

Preheat oven to 350℉ (180℃).

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 1½ hours.

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

Serves 6

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 508g (17.9 oz)
Amount per Serving
Calories 48540% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4275mg 178%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 19g
Vitamin A 23% Vitamin C 48%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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