My Osso Buco recipe has no tomatoes, features cipolline onions in the sauce. You can do anything, stew-wise that you like. Red or white wine, with or without beans... limitless possibilities.
Another thought - you could do a Hungarian paprikash (paprika, tomatoes, onions/peppers, sour cream - delicious!) made with veal shanks. Here's a version: http://www.epicurious.com/recipes/food/views/Paprika-Veal-Shanks-351301
I'd serve it with some buttered egg noodles - or better yet, homemade spaetzle.
I've had veal shanks in a French restaurant, cooked with white beans, tomatoes, etc. - sort of a variation of a cassoulet. Also, for a non-osso buco version, how about adapting a classic Greek lamb shank with lemon/egg sauce, or a tagine (braised with N. African spices, dried fruit, almonds, etc.) - subbing veal shanks for the lamb. Sounds promising.
I really like the "cassoulet" idea. You could include veal sausages in that.
This is inviting me to invent something really diabolical. My head is spinning now.
My husband favorite is Osso Buco, but whenever veal shanks are on sale, I stock up and make this dish from epicurious, Veal Shanks with Caramelized Onions and Sage (check their site the recipe and other great recipes). Easy to roast or braise as mentioned above. Definitely save the bones for killer stock and thicken up the juices for a sauce.
There is more than one way to osso buco beyond the milanese style. In Rome I've seen it served agrodolce---sweet and sour. Use lemon zest, sultanas, prunes,white vinegar, stock, bay leaf, hot pepper. There the cross cut of the shank was much thinner. In contrast at Babbo in NYC they present the entire shank at your table. The server plates the meat and scoops out the marrow. At least they used to do it that way.
Another idea would be to use the cross cut shanks for stock, reserving the meat to be used later in a cold dish. The stock can than be reduced into a delicious demi.
What are the best sauces from your most memorable meals? You can end up with anything you want...a creamy sauce with the rich braising juices as it's base or a red wine infused with braising juices like beef bourguignon. You'll want to braise the shank and another cut that is almost always braised is short ribs. If you search the recipes on here with the keywords "braised" and "short ribs" you should find lots of ideas.
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I'd serve it with some buttered egg noodles - or better yet, homemade spaetzle.
This is inviting me to invent something really diabolical. My head is spinning now.
Mussaman veal shank curry served at one the local Thai restaurants here in Sydney. Contemporary Asian cooking at its best.
Another idea would be to use the cross cut shanks for stock, reserving the meat to be used later in a cold dish. The stock can than be reduced into a delicious demi.