Robbie Brown of Friendly Fork was kind enough to supply the recipes for his two demo’s.
450 g (1 lb)
Onion, peeled, coarsely diced
225 g (8 oz)
Carrot, peeled, coarsely diced
225 g (8 oz)
Celery, cleaned, coarsely diced
8 pc Parsley, stems only
1 sprig Thyme, fresh
2 pc Bay Leaf
2 g (½ tsp) Peppercorns, cracked
2 whole Garlic cloves, crushed
4 pcVeal shank
To taste salt and pepper
100 mL (3 oz)Vegetable oil
900 g (2 lb)Mirepoix
120 g (4 oz)Tomato paste
1 cup Dry red wine
(Used muskoka lakes cranberry)
2 L (70 oz)Veal jus
30 g (1 oz)Cornstarch Method
Coarsely chop all vegetables and reserve for braising.
As the sauce will be strained, the herbs and aromatics can be added direct to the sauce instead of using a sachet d’épices
Braised Veal Shanks
Preheat skillet Season the shanks and sear with oil. Place in a pressure cooker.
Add the mirepoix to the skillet and caramelize. Add the tomato paste and cook. Deglaze with red wine.
Add veal jus and season with salt and pepper.
Add the veal jus, mirepoix and sachet d’épices to the shanks in pressure cooker.
Close pressure cooker; bring up to 10 lbs. Allow about 14 minutes for pressure cooker to heat up, then cook for approximately 40 minutes.
When done, remove shanks and sauce from pressure cooker and cool.
Strain the stock, skim fat and simmer. Adjust seasoning and add cornstarch to desired consistency. Reserve.
Remove meat from bones, dice and reserve.
Tips for recipe
Substitute your favorite meats for braising – lamb shank, oxtail, beef, etc.
If a pressure cooker is not available, braise in the oven for 3 hours or in a slow cooker for 5 hours, or until tender.
Beef jus can be used in place of veal jus
Mixed Mushrooms on Crostini
Crostini is Italian for little toasts. For a flavorful mixture, use a variety of mushrooms. If using shiitake mushrooms, discard the woody stems. This is best served warm or at room temperature.
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: about 24 pieces
1 skinny baguette
1 tbsp (15 mL) olive oil
12 oz (375 g) mixed Ontario Mushrooms, including cremini, portobello, shiitake, oyster and white button
1 Ontario Onion, diced
2 cloves Ontario Garlic, minced
1/2 tsp (2 mL) dried basil leaves
1 tbsp (15 mL) each balsamic vinegar and water
1/2 cup (125 mL) diced smoked ham (such as Black Forest) or prosciutto
2 tbsp (25 mL) chopped fresh parsley
1/2 cup (125 mL) freshly grated Asiago or Parmesan cheese
Salt and pepper
Slice baguette into 1/3-inch (8 mm) thick rounds. Brush with a little olive oil and broil until lightly golden in colour.
Clean mushrooms; slice small ones and chop larger ones to make about 4 cups (1 L).
In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic; cook for 4 minutes. Stir in basil, then add vinegar and water; cook for 1 to 2 minutes or until liquid has evaporated.
Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread (crostini); sprinkle with remaining cheese.
Make-ahead tip: Cool filling, cover and refrigerate. Before serving, warm briefly in microwave, spoon onto toasted bread (crostini), sprinkle with cheese. Crostini can also be made ahead, cooled and stored in airtight container at room temperature for up to 2 days.