Peruvian Braised Veal Shanks

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary® Gold Label Demi-Glace Sauce and Custom Culinary® Gold Label Beef Base, Peruvian Braised Veal Shanks consists of veal, onions, carrots, celery, corn, and cilantro.


What You'll Need

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
PREPARATION

  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.

CHEF'S TIP