- Home
- Main Dish
- How To make Braised Veal Shanks In Hot and Sour Sauce
How To make Braised Veal Shanks In Hot and Sour Sauce
1/2 c Peanut oil
6 Veal shanks (about 1 pound
-each) 12 Cloves garlic
2 c Diced onion
2 c Whole mushroom caps
1 ts Dried tarragon
4 c Diced tomatoes
2 c Balsamic vinegar
2 tb Green peppercorns
1 c Teriyaki Sauce (recipe
-follows) 2 c Water
1/2 c Mirin (a rice wine used in
-cooking, available at Asian -markets) 2 tb Chili and garlic paste
2 tb Brown sugar
1 tb Sesame oil
Preheat oven to 350 degrees. 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. Remove shanks from the pan and set them aside. Lower heat to moderate and add the remaining peanut oil. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar. 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. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve. Serves 6 Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts. sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat. Bring to a boil to allow the sugar to dissolve. Remove from heat and cool before using. Makes 1-1/4 cups. From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett -----
How To make Braised Veal Shanks In Hot and Sour Sauce's Videos
Braised Pork Shank - Puerto Rican Style
This preparation has all the makings of good Caribbean cooking. Good dark rum, brown sugar, oranges, bananas, onion and garlic are the base braising flavors. The braising liquid is turned into a sauce and I demonstrate two plated versions that are served with sour cherry mango salsa, sautéed bananas and red pepper coulis. This is a fun item to eat.
Beef Shins are the New Oxtail | You've Never Seen an Oxtail Recipe Like This!!
You’ve never had Oxtail like this! I put my twist on traditional Jamaican Oxtail that will blow you away and yes, it’s EASY. Using my signature seasoning I bring Oxtail AND Beef Shins to another level. Trust me Beef Shins are the new Oxtail.
Cooking shouldn't be hard and I’m here to help you become more confident in the kitchen one tip at a time. Using recipes, tricks and shortcuts my goal is to inspire you to do more with food. Food should be experienced even your dinner tonight, take a moment to slow down and enjoy the process, let me guide you.
Shop Wah Gwan® and my signature seasoning blends here:
Recipes and food inspiration:
Instagram:
Facebook:
Videography by: OnMarc Media
#oxtail #jamaican #foodpord
Pork Blanquette (can be made with veal as well)
This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken. Join my online French cooking classes ????????:
Ingredient and recipe on my website:
Cooking the meat in a veloute sauce not only keep your meat tender and moist but also has the benefit getting a veloute sauce infused with tasty meat flavours. That rich and creamy veloute then become the perfect partner for potatoes or rice as a side dish.
The one and only cast iron dutch oven I use:
My favorite frying pan:
****************************
Online food converter:
****************************
Website for text, print friendly recipe
****************************
To support the channel:
Get the Cookware I am using and more:
****************************
Lamb Shank Vindaloo - Spicy Indian-Style Lamb Curry Recipe
Learn how to make a Lamb Shank Vindaloo Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Lamb Shank Vindaloo recipe!
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
Slow Cooked Beef Stroganoff
Slow Cooker Beef Stroganoff is the stew version of traditional Beef Stroganoff. Slow cooked beef that's fall-apart tender in a creamy Stroganoff sauce with golden brown buttery garlic mushrooms.
It's made with economical stewing beef yet it tastes like a million bucks!
PRINT RECIPE: