Asian-Spiced Veal Shanks

Slow cooking gives the meat a rich, mahogany-hued glaze. Serve over rice.

Yield:

6 servings (serving size: about 3 ounces veal and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 217
Fat 6.3 g
Satfat 1.2 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 29.7 g
Carbohydrate 9 g
Fiber 0.9 g
Cholesterol 112 mg
Iron 1.7 mg
Sodium 532 mg
Calcium 59 mg

Ingredients

1 tablespoon canola oil
6 (8-ounce) veal shanks, trimmed
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.

2. Reduce heat to medium. Add onions, ginger, garlic, and star anise to pan; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.

3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. 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. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid.

Note:

Lia Huber,

March 2009