Name: Braised Veal Shanks with Citrus and Sage
Yield: 12 servings
Ingredients: 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; 36 each Lemon segments; Orange zest, blanched as needed; Lemon zest, blanched as needed; Thinly sliced fresh sage leaves as needed; 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

Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY

Ingredients

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

Garnish:

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

Bouquet Garni:

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

Instructions

Bouquet Garni:
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.