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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Re: Veal Shank in Marsala Sauce for a Crockpot?
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    Re: Veal Shank in Marsala Sauce for a Crockpot?

    Fri Apr 22, 2005 12:54 pm Groupie
    In another forum, mickeydownunder asked...

    mickeydownunder wrote:
    We recently ate in a very exclusive local restaurant and when we enquired about how succulent the veal shank was (As the meat literally fell off the bone)

    We were advised that they made it in a crockpot

    Somehow (And not being snobbish as we love the crockpot!)
    we didn't think exclusive restaurant and crockpot went in the same sentence

    Hopefully people take what I am trying to say in the right context!

    Was a light marsala sauce with mushrooms and other goodies...

    Hubby was devouring it before I took notice of what else was in it...

    KNOW what he doesn't eat ie onions

    Hopefully someone has come across something like this

    Have checked the Archives and none of the recipes really match up to the exquisive taste that this was!

    Had to have a taste didn't I?

    Thanks in advance for any help!


    Anybody have a recipe which approximates this?
    Mon Apr 25, 2005 7:48 pm Groupie
    How about just making the sauce, put the shanks into it and cook slowly for about 8 - 10 hours. If the sauce is thick, water it down a bit.

    I think I JUSt might try this myself when I get some shanks.

    Tue Sep 27, 2005 1:37 am Groupie
    Mickeydownunder has not forgotten this question icon_smile.gif

    Am way under the weather at this time...

    Must be some ABSOLUELY spectacular recipe out there re the crockpot

    I did find one similiar by a chef named Wolfgang Puck

    Will see if can locate again...

    Probably with shanks is sometimes they can be very fatty, not alot of meat and here are getting more and more popular aka more and more expensive

    Tue Sep 27, 2005 1:42 am Groupie
    FOUND IT!!

    Wolfgang Puck's Braised Veal with Red Wine Sauce
    From Wolfgang Puck's " Adventures in the Kitchen"


    2 cups assorted dried fruits (prunes, apricots, figs)
    1 bottle port (about 3 1/2 cups)
    4 pounds of veal shank meat
    1/2 cup all-purpose flour
    freshly ground white pepper
    1/4 cup olive oil
    1/2 cup brunoise of onion
    1/2 cup brunoise of carrot
    1/2 cup brunoise of celery
    1 cup blanched whole almonds
    1 bottle dry red wine (about 3 1/2 cups)
    2 to 4 cups beef stock
    1 recipe Couscous


    I favor braising for the cuts of meat that usually take a longer time to cook. Braising keeps the meat moist and results in a delicious sauce without the use of cream or butter. This dish can be made the day before, cooled and reheated as needed.

    1. In a small bowl, marinate the dried fruit, with enough port to cover, overnight.

    2. Remove the meat from the veal shankbones. Dust the meat with flour. (The simplest way is to pour the flour into a bag and, one by one, place the meat in the bag, coat with the flour, and shake off the excess.) Season lightly with salt and pepper.

    3. Preheat the oven to 400 degrees F.

    4. In a large ovenproof roasting pan, heat the olive oil. Brown the shanks on all sides. Do not crowd the pan, browning in batches if necessary. Add the vegetables, almonds, dried fruit and the marinating liquid. Pour in the remaining port and the red wine and bring to a boil. Turn the flame to medium and reduce the sauce by half. (The length of time required depends upon the size of the pan.)

    5. Pour in enough beef stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook until the shanks are tender, 35 to 45 minutes. Remove the shanks and keep warm. Reduce the sauce just until it thickens. Correct seasoning to taste and return the shanks to the pan.

    Serves 8.


    Mound the couscous in the center of each of 8 heated plates. Top with one veal shank and spoon the ssauce over, including some almonds and fruit. Serve immediately. Have small forks on hand to scoop out the marrow from the bones.

    To prepare ahead

    Through step 5, reheating over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.
    Tue Sep 27, 2005 1:43 am Groupie
    Not being cheeky, but if you remove the meat initially from the bone to braise it

    Why does it say at the end to place a veal shank on the plate...

    Probably is just me!! icon_smile.gif
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