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Braised Veal Shanks

  • 4servings
  • 180minutes
  • 1487calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds veal shank, cut in equal pieces

  2. 1 pinch salt to taste

  3. 1 pinch black pepper to taste

  4. 1/2 cup flour, all-purpose

  5. 1 1/4 cups olive oil

  6. 1 pound onions diced

  7. 1 cup carrots diced

  8. 1 cup celery diced

  9. 3 sprigs rosemary leaves

  10. 5 cloves garlic

  11. 1/2 ounce mushrooms, porcini dried

  12. 1 cup water warm

  13. 1 1/4 cups white wine

  14. 2 quarts beef stock prefer veal stock if possible*

Instructions Jump to Ingredients ↑

  1. STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.

  2. STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an oven proof pan, brown veal in hot olive oil until golden.

  3. Remove veal from pan. Add next 5 ingredients to pan, sauté until browned.

  4. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.

  5. Add mushrooms and veal stock. Bring to a boil.

  6. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours.

  7. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal.

  8. Serve with risotto on the side.

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