Title: BRAISED VEAL SHANKS IN HOT AND SOUR SAUCE
Categories: Chinese, Veal
Yield: 6 servings
1/2 c Peanut oil
6 Veal shanks (about 1 pound
-each)
12 Cloves garlic
2 c Diced onion
2 c Whole mushroom caps
1 ts Dried tarragon
4 c Diced tomatoes
2 c Balsamic vinegar
2 tb Green peppercorns
1 c Teriyaki Sauce (recipe
-follows)
2 c Water
1/2 c Mirin (a rice wine used in
-cooking, available at Asian
-markets)
2 tb Chili and garlic paste
2 tb Brown sugar
1 tb Sesame oil
Preheat oven to 350 degrees. In a large skillet over
high heat, heat half the peanut oil until it begins to
smoke and sear veal shanks until they are brown on all
sides. Remove shanks from the pan and set them aside.
Lower heat to moderate and add the remaining peanut
oil. When hot, put in the garlic, onion, mushroom
caps and tarragon and cook, while stirring, until the
onion is translucent.
Add the tomatoes, vinegar and green peppercorns and
cook until the liquid is reduced by half. Add the
Teriyaki Sauce, water, mirin, chili and garlic paste,
and brown sugar. Bring mixture to a boil.
Return veal shanks to the skillet, cover, place in
oven, and cook until the meat is fork tender,
approximately 1-1/2 hours.
Skim any fat that accumulates on the surface of the
braising sauce; add sesame oil to defatted sauce and
serve. Serves 6
Place all ingredients in a small saucepan over
moderate heat. Bring to a boil to allow the sugar to
dissolve. Remove from heat and cool before using.
Makes 1-1/4 cups.
From: Pacifica Blue Plates Asbury Park Press 9/2/92
Shared By: Pat Stockett
