Veal Shanks are used to make classic Osso Buco. Simmered at a low temperature in a heavy covered pot on the stovetop or in a moderate oven until cooked to fork tender.
VEAL SHANK
Cooking Methods:
Simmering/Braising/Stewing is used for stew cubes, cuts from the shoulder and shank or to poach veal meatballs or stuffed cutlets (roulade).
- Pat meat dry with paper towel. Season all over with salt and pepper to your taste. Heat a lightly-oiled deep skillet/sauté pan or Dutch oven/enamelled cast iron roaster over medium-high heat; add the meat and brown all over to a light colour, turning with tongs. Transfer to a plate/platter; set aside. NOTE: skip browning for recipes where the meat is to be poached (e.g. Blanquette or meatballs in sauce or soup).
- Reduce heat to medium and add a splash of oil if necessary; cook diced onions, celery or other seasoning vegetables until softened. (Optional: for thickening, add 1 tbsp (15 mL) of flour; cook stirring for 1 minute.) Add a splash of liquid (stock, wine or broth) and bring to a boil, stirring and scraping up and brown bits from the pan.
- Return meat and any accumulated juices to the pan. Add more liquid to just come half way up the meat. Cover and cook in preheated 325°F (160°C) oven or keep at a constant low simmer on stovetop, turning meat occasionally.
Stew cubes, chops, shank or roasts: cook until fork-tender, about 1¼ hours for stew cubes and chops, 1½ to 2 hours for shank, or 2 to 3 hours for roasts.
Meatballs and stuffed cutlets: cook until a digital instant-read thermometer reads 160°F/71°C when inserted into several meatballs/pieces, about 30 minutes, depending on the size. - Transfer meat and any vegetables to a bowl, platter or carving board; cover with foil and let rest 5 to 10 minutes.