107171 veal shanks lemon tangerine Recipes

veal shanks, trimmed, salt, divided, freshly ground black pepper, all-purpose flour (about 1 oz), butter, divided, chopped yellow onion (about 1 medium), chopped carrot (about 1 medium), chopped celery (about 1 stalk ), bacon slices, diced (uncooked ), dry white wine, fat-free , less-sodium beef broth, no-salt-added whole tomatoes, drained and chopped, chopped fresh flat-leaf parsley, grated lemon rind, garlic clove, minced

veal shanks, plain flour, carrots, sliced, celery ribs, sliced, leek, sliced, mushrooms, sliced, tomatoes, diced, garlic cloves, crushed, red wine, homemade vegetable stock, parsley, chopped

all-purpose flour , plus, all-purpose flour, salt, ground black pepper, veal shanks, butter , plus, butter, extra virgin olive oil , plus, extra virgin olive oil, onion, chopped , plus, onion, chopped, carrot, thinly sliced , plus, carrot, thinly sliced, celery, chopped , plus, celery, chopped, garlic cloves (crushed ), tomato sauce (i use hunt s), water , plus, water, dried basil, dried thyme, dried parsley, bay leaf

veal shanks, all-purpose flour, salt, black pepper, tbslp. olive oil, chopped onion, carrot, cut in rounds, chopped celery, garlic cloves, minced, tomatoes, coarsely chopped, white wine, dried basil leaves, dried thyme leaves, bay leaf, chopped parsley

veal cutlets, lemon, salt , to taste, all-purpose flour, eggs, water, vegetable oil, fine dry breadcrumb, vegetable shortening (more might be needed depending on the size of your pan)

fresh bay leaves, fresh sage, fresh rosemary, veal shanks, bone removed and fat trimmed (ask butcher to do this), salt & pepper, flour, olive oil, white wine, carrot, chopped, onion, sliced, chicken stock, butter

black pepper, paprika, cayenne, basil, thyme, flour, veal shanks , cut crosswise 1inch thick, butter, onion, chopped, green pepper, diced, celery, stalk diced, garlic cloves, peeled and pureed, salt , to taste, black pepper , to taste

canola oil, veal shanks, trimmed, kosher salt, divided, freshly ground black pepper, divided, green onions, sliced peeled fresh ginger, garlic cloves, crushed, star anise, rice wine vinegar, water, sugar, grated orange rind, fresh orange juice, low-sodium soy sauce, crushed red pepper

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper

veal scaloppini, all-purpose flour, salt and freshly ground black pepper, olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tbsp, chicken stock, capers, lemon, juiced , plus 1/2 lemon thinly sliced, for garnish, chopped parsley leaves, for garnish

veal chops, pounded 1/2 to 1/4-inch thick, lemon slices, sage leaves, plus 1 tsp finely chopped, prosciutto, olive oil, white wine, chicken broth, whole tomatoes, drained and chopped, cream, salt, freshly ground black pepper

dry sherry, dried oregano, crumbled, sweet paprika, garlic cloves, brown sugar, fresh lemon juice, grated lemon zest, boneless veal shoulder (beef can be used) or 3 lbs veal shanks, cut into 1 1/2 inch cubes (beef can be used), flour , for dredging the veal, olive oil, beef broth, water, carrot, sliced thin, onion, sliced, celery rib, sliced thin, buttered noodles , as an accompaniment

extra-virgin olive oil, veal shanks, all-purpose flour, celery, carrots, onion, finely chopped, garlic, finely chopped, beef stock, dry marsala wine, tomatoes (recommended : san marzano), salt and freshly ground black pepper, stalks fresh thyme, chopped flat-leaf parsley, grated lemon zest, garlic, minced, rice , risotto, or mashed potatoes, for serving, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

fresh veal shanks, olive oil, salt and pepper, mirepoix (onion, carrot, and celery), diced 1/4-inch, garlic, chopped, anchovy fillets, tomato paste, barolo wine, brown veal stock, roma tomatoes, seeded and chopped 1/4-inch, italian parsley, washed and chopped fine

olive oil, salt and pepper, veal shanks (14 oz each), mirepoix (onion, carrot, and celery), diced 1/4-inch, garlic, chopped, anchovy fillets, tomato paste, barolo wine, brown veal stock, roma tomatoes, seeded and chopped 1/4-inch, italian parsley, washed and chopped fine, gremolata , recipe follows

six to eight 2-inch-thick veal shanks (5 lb total), each tied securely with kitchen string to keep meat attached to bone, dried chick-peas , picked over, olive oil, onion, chopped, two 10-oz packages frozen artichoke hearts, thawed , halved lengthwise if large, fresh coriander sprigs, washed well , spun dry, and minced, four-day preserved lemon zest slivered, lemons, coarse salt, fresh lemon juice

veal shanks (osso buco; four 1 3/4-inch-thick pieces), olive oil, red onions, a 28-to-32 oz c n whole tom toes including juice, dry red wine, dried hot red pepper flaked

veal cutlet, sliced thin, salt, pepper, curry powder, vegetable oil, onion, minced (finely minced , lightly salted and drained), evaporated milk (substitute coconut milk), tomato paste, lemon, juiced, parsley sprigs, chopped, cognac or 2 tbsp brandy