Garlic Veal Shanks / Jarrets de veau à l'ail
Recipes in this Video
Garlic veal shanks, or "osso buco," has roots in Northern Italy but is cherished in French cuisine as well. Traditionally, it is a dish made with braised veal shanks, often served with gremolata and risotto. In France, it embodies rustic elegance, showcasing the depth of flavors achieved through slow cooking. This dish has gained global popularity, with many variations incorporating local ingredients and techniques.
Ingredients
- ●veal shanks
- ●garlic
- ●olive oil
- ●onions
- ●carrots
- ●celery
- ●tomatoes
- ●red wine
- ●beef stock
- ●bay leaves
- ●thyme
- ●parsley
- ●salt
- ●black pepper
- ●lemon zest
Instructions
- 1Heat olive oil in a large Dutch oven over medium heat until shimmering.
- 2Season veal shanks with salt and black pepper.
- 3Sear veal shanks in the hot oil until browned on all sides, about 4-5 minutes per side.
- 4Remove veal shanks and set aside.
- 5Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.
- 6Stir in minced garlic and cook until fragrant, about 1 minute.
- 7Add red wine to deglaze the pot, scraping up brown bits from the bottom.
- 8Return veal shanks to the pot and add diced tomatoes, beef stock, bay leaves, and thyme.
- 9Bring to a simmer, then cover and reduce heat to low.
- 10Braise the veal shanks for 2-3 hours, until tender and falling off the bone.
- 11Remove shanks from the pot and tent with foil to keep warm.
- 12Strain the braising liquid, discarding solids, and return liquid to the pot.
- 13Reduce the sauce over medium heat until thickened, about 10-15 minutes.
- 14Stir in chopped parsley and lemon zest before serving.
- 15Serve veal shanks with the sauce over mashed potatoes or polenta.
Ingredient Alternatives
red wine
Cheaper: grape juice
Grape juice provides a similar sweetness without alcohol.
veal shanks
Healthier: chicken thighs
Cheaper: pork shanks
Chicken thighs are leaner and more affordable.
beef stock
Cheaper: vegetable stock
Vegetable stock is a cost-effective alternative.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly option.
Techniques
Equipment
Ukrainian Stroganoff is a variation of the classic Russian dish, adapted with local ingredients and flavors.
Ingredients
- ●1 lb beef sirloin, thinly sliced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup mushrooms, sliced
- ●1 cup beef broth
- ●1 cup sour cream
- ●2 tbsp all-purpose flour
- ●2 tbsp olive oil
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Increase the heat to medium-high and add the sliced beef. Cook until browned on all sides.
- 4Add the sliced mushrooms and cook until they are tender.
- 5Sprinkle the flour over the beef and mushrooms, stirring to combine.
- 6Pour in the beef broth and bring to a simmer, stirring frequently.
- 7Reduce the heat to low and stir in the sour cream, paprika, salt, and black pepper.
- 8Simmer for an additional 5-10 minutes until the sauce thickens.
- 9Serve hot, garnished with fresh parsley over egg noodles or rice.
Equipment
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●2 tbsp vegetable oil
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1-inch piece ginger, grated
- ●2 tbsp Madras curry powder
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp cayenne pepper
- ●1 can (14 oz) coconut milk
- ●1 cup beef broth
- ●2 medium tomatoes, chopped
- ●1 tbsp tamarind paste
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4Add the beef cubes to the pot, browning them on all sides for about 5-7 minutes.
- 5Sprinkle in the Madras curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to coat the beef in the spices.
- 6Pour in the coconut milk and beef broth, then add the chopped tomatoes and tamarind paste. Stir to combine.
- 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8Let the curry simmer for about 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
- 9Season with salt to taste before serving.
- 10Garnish with fresh cilantro and serve hot with rice or naan.
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