Braised Veal Shanks with Citrus and Sage
Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY
12 each or about 9 lb - Veal shank cross cuts, cut 1-1/2 inches thick (IMPS/NAMP 1357 or 1312)
1-1/2 tsp Kosher salt
1 tsp Freshly ground black pepper
1/4 cup Vegetable oil
1 cup or 8 oz Unsalted butter
5-1/3 cups or 1 lb 7-1/2 oz Chopped onions
3-1/3 cups or 14 oz Chopped turnips
1-1/3 cups or 6 oz Chopped carrots
1-1/4 cups or 4-1/4 oz Chopped leeks, light part only
1 cup or 3-3/4 oz Chopped celery
1 cup or 5 oz All-purpose flour
1-1/2 cups Dry white wine
6 Tbsp or 3 oz Tomato paste
2-1/2 qts Rich veal stock
1 qt (plus more if needed) Fresh orange juice
1/4 cup or 1/2 oz Chopped fresh sage leaves (stems reserved)
Kosher salt as needed
Freshly ground black pepper as needed
48 each Orange segments
36 each Lemon segments
Orange zest, blanched as needed
Lemon zest, blanched as needed
Thinly sliced fresh sage leaves as needed
2 Tbsp or 1/2 oz Black peppercorns
4 to 5 each Parsley sprigs
1 tsp Dried thyme leaves
3 each Bay leaves
3 each Garlic cloves, smashed
Sage stems (reserved from chopped sage) as needed
Prepare bouquet garni; set aside.
Season veal shanks with salt and pepper. Heat oil in large roasting pan. Add veal shanks; brown evenly. Remove shanks from pan. Set aside.
Melt butter in roasting pan. Add onions, turnips, carrots, leeks and celery; sauté until tender and onions are translucent. Sprinkle flour over vegetables; sauté 2 to 3 minutes. Deglaze pan with wine and tomato paste; reduce to au sec. Add veal stock, orange juice, bouquet garni and sage. Return shanks to pan. Bring liquid to a boil; cover tightly. Braise in 350°F oven 1-1/2 hours or until shanks are fork-tender.
Remove shanks from pan; trim off any fat. Place each shank in individual 12-oz casserole dish. Strain braising liquid into large saucepan. Reduce until sauce is syrupy and clarified but not too intense, skimming often. Season with salt and pepper; adjust flavor and consistency with more orange juice (about 1/2 cup). Strain sauce and ladle 2 oz over each shank. Cover and refrigerate overnight.
Cover casserole dish with foil. Bake in 350°F oven 40 minutes or until heated through. Garnish with 4 orange and 3 lemon segments, citrus peels and sage.