Asian-Spiced Veal Shanks

Name: Asian-Spiced Veal Shanks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 Tbsp canola oil; 1 teaspoons crushed red pepper; 3 Tbsps sliced peeled fresh ginger; 8 garlic cloves, crushed; 355 milliliters (1-inch) slices green onions; 1 teaspoon kosher salt, divided; 2 Tbsps low-sodium soy sauce; 2 Tbsps fresh orange juice; 1 teaspoon grated orange rind; 59 milliliters rice wine vinegar; 1 star anise; 2 Tbsps sugar; 1 kilograms veal shanks, trimmed; 2 Tbsps water

You can never have too many main course recipes, so give Asian-Spiced Veal Shanks If you have kosher salt, veal shanks, pepper, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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Black Pepper

Salt

Veal

Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned.

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Frying Pan

Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.

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Veal

Equipment you will use

Slow Cooker

Reduce heat to medium.

Add onions, ginger, garlic, and star anise to pan; cook 3 minutes.

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Star Anise

Garlic

Ginger

Onion

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Frying Pan

Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates.

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Vinegar

Water

Place ginger mixture in cooker.

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Ginger

Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.

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Sugar

Veal

Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over a bowl; discard solids.

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Veal

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Sieve

Bowl

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Ingredients you will need

Black Pepper

Salt

Equipment you will use

Bowl

Remove veal from bones; shred meat with 2 forks. Discard bones.

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Meat