FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Asian Style Veal Shank w/Gremolata

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

Asian Style Veal Shanks With Cilantro-Miso Gremolata And Macadamia Nut Polenta

Chef Ryan Luckey from the Pineapple Grill in Kapalua, Maui

Ingredients:

    • 4 pc 12-14 oz veal shanks
    • 1 cup AP flour
    • 1 tbl Chinese five spice
    • 6 pc star anise
    • 1 tbl coriander seed
    • 3 stalk lemongrass, bruised
    • 8 pc lime leaf
    • 10 clove garlic, bruised
    • 1 carrot, rough chop
    • 1 onion, rough chop
    • 4 ribs celery, rough chop
    • 1 finger fresh ginger, rough chop
    • salt and pepper
    • 8 quarts veal stock or beef stock
    • 2-4 oz olive oil
     

Method:

Combine flour and Chinese five spice. Lightly dust shanks in flour mixture and salt and pepper. In a medium size, medium heat braising pot, add olive oil, place flour dusted shank in oil, and sear all sides to a golden brown, add chopped carrot, onion, celery, ginger, garlic, lemongrass, lime leaf, anise and coriander seed, sauté a few minutes more, deglaze with stock, and cover meat by about 1" (may not need all the stock. Bring to a simmer, cover and place in 350 degree oven for 2.5-3 hours, until meat is fork tender. Remove from heat and let cool in liquid for about 30 minutes. Remove shank, strain liquid and use for finishing sauce.
 

    Cilantro-Miso Gremolata
    • 1 cup chopped parsley
    • 1/2 cup white miso paste
    • zest of 1 lemon
    • 1/4 cup blended olive oil
    • 1 tbl minced garlic

Chop cilantro and combine with garlic and lemon zest. Whisk in olive oil and miso paste, to form a wet style of gremolata.
 

    Macadamia Nut Polenta
    • 1½ cups polenta
    • 4 cups milk
    • 1 cup heavy cream
    • 1 onion diced
    • 1 tbl garlic
    • 1 cup toasted macadamia nuts
    • 1 tbl chopped parsley
    • 1 tbl parmesan cheese
    • 1 tbl whole butter
    • salt and pepper
    • 1 oz olive oil

Directions
Sauté onions and garlic in olive oil, until translucent in medium sauce pot, add milk and cream to a boil, whisk in polenta, and turn to low, whisking constantly, until it starts to simmer, cover and cook on very low for 20-30 minutes, stirring every few minutes. Fold in parsley, macadamia nuts, parmesan cheese, and butter, season with salt and pepper.

Plate: place a few spoonfuls of polenta in center of bowl or plate, place shank on top, and drizzle with gremolata and cooking jus from shank, garnish with cilantro sprig or fresh cherry tomatoes.
 

Recipe courtesy of  Le Quebecois Grain-fed Veal and Marx Foods
 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages