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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 6.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 29.7g
  • Carbohydrate: 9g
  • Fiber: 0.9g
  • Cholesterol: 112mg
  • Iron: 1.7mg
  • Sodium: 532mg
  • Calcium: 59mg

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. 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. 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. 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.
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