The Chew: Time Machine Week
The Chew continued its Time Machine Week, with Michael Symon in the driver’s seat for some throwback recipes. He already showed us how to make Chicken on a String over an open fire. This time, it was a Braised Veal Shank Recipe.
Michael got in his cardboard Delorean and took us back to February 1992, 24 years ago when he got his first chef job in Cleveland. He had the chance to take over as head chef at Piccolo Mondo, a 170-seat restaurant, where he felt he was in over his head.
His Braised Veal Shank was inspired by his grandmother’s recipe, which is similar to Osso Bucco. These days, Michael prefers to serve a whole shank rather than portioning it. This keeps it on the bone during the braise.
Michael Symon: The Chew Braised Veal Shank with Gremolata Recipe Ingredients
- 1 Veal Shank
- 1 tbsp Unsalted Butter
- 3 cloves smashed Garlic
- Zest of 2 Lemons
- 1 1/2 cups White Wine
- 1 1/2 tsp rinsed salt-packed Capers
- 1 sliced Onion
- 1 rinsed, chopped salt-packed Anchovy
- 3 sprigs Rosemary
- 1 1/2 cups Chicken Stock
- 3/4 cup brine-cured Green Olives
- Olive Oil
- Salt & Pepper
- 1/4 cup chiffonade Parsley leaves
- 1/4 cup chiffonade Mint leaves
- Zest of 1/2 Lemon
The Chew: Michael Symon Braised Veal Shank with Gremolata Recipe Directions
- Preheat your oven to 275 F.
- Crush olives and discard their pits.
- Chop 1/3 of the olives and reserve them.
- Dry the veal shank and generously salt and pepper it.
- Dust with flour, shaking off any excess.
- Heat olive oil on medium high in a dutch oven.
- Add butter. Sear shank on every side.
- Remove shank and reserve on a plate.
- Cook onion to brown for about five minutes.
- Add garlic with anchovy, cooking one minute.
- Mix in olives, capers, rosemary, lemon zest, and wine.
- Simmer approximately five minutes.
- Add in stock and return veal; bring to a boil.
- Reduce to simmer.
- Cover and move to the oven.
- Braise for about five hours, or until meat is tender.
- Combine gremolata ingredients with olive oil, parsley, lemon zest and salt.
- Use gremolata as a garnish for serving.