Roasted veal shank
I had to do a couple of tests before getting the desired result, but the second was really a great success, soft and tasty meat held together by the loose cartilage typical of the classic veal shank.
The milk veal shank is prepared by putting the seasoned shanks in a pan to bake them until completely browned, then I will transfer them to a saucepan with a sauté of oil and chopped onion.
Here are the steps for the veal shank recipe. The veal shank cooked at low temperature is a truly delicious dish, where the meat melts in your mouth. The roasted shank is a real delicacy, get the cut of meat from your trusted butcher. For the veal shank cooked at low temperature, the rear veal jar is preferred, which is the most tender, or the back calf.
Ingredients
Veal shank 2 White onion 2 Truffle cream 2 tablespoonsWhole milk 1⁄2 l Vegetable broth 5 ladles Extra virgin olive oil 2 tablespoons Salt to taste Pepper to taste
Preparation
Place the shanks seasoned with salt, pepper, oil in a baking tray and bake at 200 ° C for about 1 hour, so that they are well browned. Then transfer them with their bottom into a deep saucepan, where you have already prepared a sauté of oil and chopped onion; Wet them with broth and milk (they must be covered with liquid flush), cover them and cook them, on medium-low heat, in about 2 hours. Just before the end of cooking, add a couple of tablespoons of truffle cream, then turn off and blend the sauce that you will serve with the shanks, garnishing the dish to taste.
I had to do a couple of tests before getting the desired result, but the second was really a great success, soft and tasty meat held together by the loose cartilage typical of the classic veal shank.
The milk veal shank is prepared by putting the seasoned shanks in a pan to bake them until completely browned, then I will transfer them to a saucepan with a sauté of oil and chopped onion.
Here are the steps for the veal shank recipe. The veal shank cooked at low temperature is a truly delicious dish, where the meat melts in your mouth. The roasted shank is a real delicacy, get the cut of meat from your trusted butcher. For the veal shank cooked at low temperature, the rear veal jar is preferred, which is the most tender, or the back calf.
Ingredients
Veal shank 2
White onion 2
Truffle cream 2 tablespoons
Whole milk 1⁄2 l
Vegetable broth 5 ladles
Extra virgin olive oil 2 tablespoons
Salt to taste
Pepper to taste
Preparation
Place the shanks seasoned with salt, pepper, oil in a baking tray and bake at 200 ° C for about 1 hour, so that they are well browned. Then transfer them with their bottom into a deep saucepan, where you have already prepared a sauté of oil and chopped onion; Wet them with broth and milk (they must be covered with liquid flush), cover them and cook them, on medium-low heat, in about 2 hours. Just before the end of cooking, add a couple of tablespoons of truffle cream, then turn off and blend the sauce that you will serve with the shanks, garnishing the dish to taste.
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