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Have you made Braised Veal Shanks In Hot And Sour Sauce?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Veal Shanks In Hot And Sour Sauce

Recipe Tags: Veal Recipes

Date Added: January 04, 2014

Ingredients:

1/2 Cup Peanut Oil 1/2 Cup Peanut oil (2-4 T)
6 Unit Veal 6 Unit Veal shanks (about 1 pound each)
12 Unit Cloves Of Garlic 12 Unit Clove Of Garlic (up to 2)
2 Cups Onions 2 Cups Diced onion
2 Cups Mushrooms 2 Cups Whole mushroom caps
1 Teaspoon Dried Tarragon 1 Teaspoon Dried tarragon finely crushed
4 Cups Tomatoes 4 Cups Diced tomatoes (14.5 oz)
2 Cups Balsamic Vinegar 2 Cups Balsamic vinegar or red wine vinegar
2 Tablespoons Peppercorns 2 Tablespoons Green peppercorns
1 Cup Teriyaki Sauce 1 Cup Teriyaki Sauce (recipe follows)
2 Cups Water 2 Cups Water reserved from cooking
1/2 Cup Rice Wine 1/2 Cup Mirin (a rice wine used in cooking available at Asian markets)
2 Tablespoons Garlic 2 Tablespoons Chili and garlic paste
2 Tablespoons Brown Sugar 2 Tablespoons Brown sugar light
1 Tablespoon Sesame Oil 1 Tablespoon Sesame oil see note
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Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides.

3. Remove shanks from the pan and set them aside.

4. Lower heat to moderate and add the remaining peanut oil.

5. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent.

6. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half.

7. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar.

8. Bring mixture to a boil. Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours.

9. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve.

10. Serves 6 Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 teaspoon sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp.

11. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat.

12. Bring to a boil to allow the sugar to dissolve.

13. Remove from heat and cool before using. Makes 1-1/4 cups.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Mushroom, Tomato, Rice, Sulfites, Sesame Seeds, Garlic, Natural Sweeteners, Alcohol, Beef, Vinegar, Onion allergies.
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