---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BRAISED VEAL SHANKS IN HOT AND SOUR SAUCE
  Categories: Chinese, Veal
       Yield: 6 servings
  
     1/2 c  Peanut oil
       6    Veal shanks (about 1 pound
            -each)
      12    Cloves garlic
       2 c  Diced onion
       2 c  Whole mushroom caps
       1 ts Dried tarragon
       4 c  Diced tomatoes
       2 c  Balsamic vinegar
       2 tb Green peppercorns
       1 c  Teriyaki Sauce (recipe
            -follows)
       2 c  Water
     1/2 c  Mirin (a rice wine used in
            -cooking, available at Asian
            -markets)
       2 tb Chili and garlic paste
       2 tb Brown sugar
       1 tb 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 1-1/2 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 1/2 ts. sesame oil 1/2 cup sugar 2 cloves
   garlic, minced 2 tsp. minced fresh ginger 1 cup thinly
   sliced 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 1-1/4 cups.
   
   From: Pacifica Blue Plates Asbury Park Press 9/2/92
   Shared By: Pat Stockett
  
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