Saturday, November 27, 2004
Veal Shanks with Fennel
Another Thanksgiving come and gone. Mine was great, I hope yours was too (if you celebrate, that is). Moving right along...I adapted this simple braised veal shank recipe and wanted to share, even though I completely forgot where I got the original (that one called for sausage and candied orange anyway, so maybe it's different enough not to have to admit I adapted it in the first place! Hmmm.) so on that note, here it is! This has to cook for five hours so be prepared. Other than that part, its pretty quick to make and super delicious. Enjoy!
4 veal shanks (whole center cut)
3 tablespoons olive oil
1 bulb fennel, cut into thick slices
1 small bunch celery, chopped into 1 inch pieces, leaves reserved
1 small brown onion, peeled and quartered
6 cloves garlic, peeled
Zest of one small orange
2 cups white wine
1 cup tangerine juice
2 quarts chicken stock
4 sprigs fresh thyme
Pepper, to taste
1 bay leaf
1 bulb fennel, thinly sliced (fronds reserved for garnish)
1 small brown onion, sliced thin
Reserved celery leaves
Zest of one small orange
Preheat oven to 325 degrees F.
Sprinkle veal with salt and pepper. In a large ovenproof casserole dish (or brazier), slowly brown all sides of the shanks in the oil. When well browned, add the fennel, celery, onion, orange zest and garlic. Sauté until vegetables brown. Add white wine and tangerine juice and simmer until reduced by 3/4. Add enough chicken stock to barely cover shank. Add thyme, pepper and bay leaf. Bring to a slow simmer, and transfer to oven. Cook until the shank is tender, basting continuously with cooking juices, about 5 hours.
Remove from oven and refrigerate overnight in its juice.When cold, skim the fat off and then reheat over a low flame on the stovetop. Carefully remove the shank and strain the remaining liquid through a fine mesh strainer (a chinois if you have one) Return the liquid and the shank to the brazier and simmer with additional fennel, onion, celery leaves and orange, basting the veal occasionally to glaze well. When heated through, adjust seasoning and serve with chopped fennel fronds as garnish.
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