Forums Forums General Forums The Recipe Swap Beef, Veal shanks

  • Beef, Veal shanks

     karennoca updated 3 weeks, 2 days ago 3 Members · 4 Posts
  • karennoca

    Member
    October 1, 2021 at 2:11 pm

    I was organizing my freezer and came across 2 beef shanks, and 2 veal shanks. Can I cook them together in the oven? It would be the typical, wine, carrots, garlic, stock, canned tomatoes. How should I adjust the recipe? Put veal shanks in perhaps an hour after the beef shanks cook? Thanks

  • marg-cdn2

    Member
    October 1, 2021 at 4:30 pm

    What a unique question. If I had veal anything, I would always do it alone. Other than osso bucco, I prepare veal in a different manner, preferring more garlic, lemon zest, gremolata, white wine, porcini, or those sorts of ingredients. Beef, is so much less fine in flavour. Not answering your question but I’ll be interested in the responses.

  • Charley2

    Member
    October 2, 2021 at 6:56 am

    As far as timing is concerned I think you can do it all together assuming they are a similar cut/thickness. I think you will have two different flavored pieces but should still be delicious.

    Here is a recipe for a more assertive flavor for the beef shanks if you wanted to try them separately. https://www.foodnetwork.com/recipes/trisha-yearwood/garlicky-braised-beef-shanks-5541474

    • karennoca

      Member
      October 3, 2021 at 3:50 pm

      I lightly browned the shanks, added the rest of the ingredients, and then let them sit and marinate most of the day. Cooked low and slow. They finished at about the same time, were moist and delicious. I made Mark Bittman’s Tomato Paella, had a sheet pan of baby summer squashes, all colors of bell pepper, garlic, and lemon wedges. A great meal.

      https://cooking.nytimes.com/recipes/9406-osso-buco-with-lemon-and-sage

      • This reply was modified 3 weeks, 2 days ago by  karennoca.
Viewing 1 - 3 of 3 replies

Original Post
0 of 0 posts June 2018
Now