Alcatra Portuguese Veal Shank Stew
About this Recipe
This is a rustic version of the more refined Osso Bucco. While both are seared and braised the classic Osso Bucco’s liquid is usually strained and reduced for a finishing sauce along with being served a side of Gremolata. The vegetables and liquid used for the cooking process are used to finish the dish.
Alcatra Portuguese Veal Shank Stew
Directions
- In a 8 x 14 stock pot heat 2 Tbl canola oil until it starts to shimmer.
- Place shanks in bottom of pot and sear on both sides to a golden brown, remove and reserve.
- Add onions, peppers and ½ cup of stock to pot and deglaze for 30 seconds. Add garlic, potatoes and spices to pot and stir for 1 min then add remaining stock.
- Stock should just about cover the shanks without actually submerging them.
- Simmer with lid on medium low heat for two hours, occasionally stirring to prevent sticking.
- Place one shank in a rimmed dinner bowl and ladle vegetables and sauce over top.
Ingredients
- 3 cups beef stock, prepared
- 1 tsp cumin
- 1/2 tsp thyme leaves, dried
- 1 garlic, clove(s), minced
- 1 tsp Black Pepper
- 1/2 tsp cayenne pepper, or Piri Piri
- 1 Red pepper, julienned
- 2 potato(es), red, diced
- 1 tbsp salt
- 2 tsp sweet paprika
- 4 veal shanks, epicurean
- 1 onion(s), yellow, julienned