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Peruvian Braised Veal Shanks

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Nutrition Facts

Serving Size: 13 oz Veal Shank & 2 oz. Sauce
Amounts Per Serving
Calories 540
Calories from Fat 250
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4.5g 23%
Trans Fat 0g  
Cholesterol 210mg 70%
Sodium 850mg 35%
Potassium 960mg 25%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 58g  
 
Vitamin A 0% Vitamin C 0%
Calcium 8% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 12 Portions
Serving Size: 13 oz

Ingredients

Amount Ingredients
1 cup All-Purpose Flour
2 Tbsp. Cumin, Ground
2 Tbsp. Custom Culinary® Gold Label Beef Base
12 each Veal Shanks (Osso Bucco Cut) 10-12 oz. Slice
1 1/4 cups Vegetable Oil
2 cups Onions, Medium Diced
2 cups Carrots, Medium Diced
2 cups Celery, Medium Diced
2 cups Water
1 (2 qt.) bag Custom Culinary® Gold Label Demi-Glace Sauce
2 cups Kernel Corn, Seared
1/8 cup Cilantro, Fresh, Chopped

Recommended Products: 9317 Gold Label Beef Base, 9662 Gold Label Demi-Glace Sauce

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 1263 Master’s Touch® Demi-Glace Sauce Concentrate, 1291 Whisk & Serve® Demi-Glace Sauce Mix, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base

Directions

  1. In a medium bowl mix, flour, cumin and Gold Label Beef Base, blend until thoroughly mixed.
  2. Dredge veal shank slices in flour mixture, shake off excess.
  3. In a large braising pan, over medium high heat, sear floured veal shank slices in 1 cup oil until brown on each side. Remove and set aside.
  4. Add remaining 1/4 cup oil in the pan to sauté onions, carrots and celery. Cook 3-4 minutes until onions are tender.
  5. Add water and Gold Label Demi Glace Sauce.
  6. Add back to the braising pan reserved browned veal shanks and mix all ingredients.
  7. Cover, bring to a boil and place into 350°F oven for 2-2 ½ hours stirring occasionally until veal is tender. Remove veal and set aside.
  8. Sear corn on a griddle or in a sauté pan, add to sauce, finish with cilantro.
  9. Place one slice hot veal per portion and top with 2 oz. of sauce.

Optional Ingredients: Serve with prepared Traditional Quinoa Grain, or Sweet Potatoes.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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