Braised Veal Shanks In Hot And Sour Sauce Recipe

• 1/2 c. Peanut oil
• 6 x Veal shanks (about 1 lb., each)
• 12 x Cloves garlic
• 2 c. Diced onion
• 2 c. Whole mushroom caps
• 1 tsp Dry tarragon
• 4 c. Diced tomatoes
• 2 c. Balsamic vinegar
• 2 Tbsp. Green peppercorns
• 1 c. Teriyaki Sauce (recipe, follows)
• 2 c. Water
• 1/2 c. Mirin (a rice wine used in, cooking, available a
• 2 Tbsp. Chili and garlic paste
• 2 Tbsp. Brown sugar
• 1 Tbsp. Sesame oil

1. Preheat oven to 350 degrees.
2. In a large skillet over high heat, heat half the peanut oil till it begins to smoke and sear veal shanks till they are brown on all sides.
3. Remove shanks from the pan and set them aside.
4. Lower heat to moderate and add in the remaining peanut oil.
5. When warm, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, till the onion is translucent/soft.
6. Add in the tomatoes, vinegar and green peppercorns and cook till the liquid is reduced by half.
7. Add in the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar.
8. Bring mix to a boil.
9. Return veal shanks to the skillet, cover, place in oven, and cook till the meat is fork tender, approximately 1-1/2 hrs.
10. Skim any fat which accumulates on the surface of the braising sauce; add in sesame oil to defatted sauce and serve.
11. Serves 6Teriyaki Sauce: 1 Tb.
12. sesame seeds, toasted 1 c. soy sauce 1 1/2 ts.
13. sesame oil 1/2 c. sugar 2 cloves garlic, chopped 2 teaspoon chopped fresh ginger 1 c. thinly sliced scallionsPlace all ingredients in a small saucepan over moderate heat.
14. Bring to a boil to allow the sugar to dissolve.
15. Remove from heat and cold before using.
16. Makes 1-1/4 c..

peanut oil, garlic, onion, mushroom caps, tarragon, tomatoes, balsamic vinegar, green peppercorns, teriyaki sauce, water, rice wine, garlic, brown sugar, sesame oil

Taken from cookeatshare.com/recipes/braised-veal-shanks-in-hot-and-sour-sauce-90868 (may not work)