Recipe - Braised Veal Shanks In Hot And Sour Sauce

One half cup Peanut oil
6 Veal shanks (about 1 pound
each)
12 Cloves garlic
2 cup Diced onion
2 cup Whole mushroom caps
1 teaspoon Dried tarragon
4 cup Diced tomatoes
2 cup Balsamic vinegar
2 tablespoon Green peppercorns
1 cup Teriyaki Sauce (recipe
follows)
2 cup Water
One half cup Mirin (a rice wine used in
cooking, available at Asian
markets)
2 tablespoon Chili and garlic paste
2 tablespoon Brown sugar
1 tablespoon 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 1One half hours.

Skim any fat that accumulates on the surface of the braising sauce; add
sesame oil to defatted sauce and serve. Serves 6

Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 One half ts.
sesame oil One half cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger
1 cup thinly cut or sliced up scallions

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 1One fourth cups.

From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini