Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Olive oil

  2. 4 Veal shanks - (abt 1 1/2" thick) - each tied tightly

  3. Around the middle

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1/2 cup 31g / 1.1oz Flour

  7. Emeril's Essence - seeNote

  8. 2 cups 125g / 4.4oz Medium-diced onions

  9. 1 cup 110g / 3.9oz Medium-diced carrots

  10. 1 cup 110g / 3.9oz Medium-diced celery

  11. 2 tablespoons 30ml Chopped garlic

  12. 3 Bay leaves

  13. 2 tablespoons 30ml Chopped fresh thyme

  14. 1 cup 237ml Red wine

  15. 1 lb 454g / 16oz New potatoes - quartered

  16. 2 Veal or dark stock

  17. 1/4 cup 36g / 1 1/3oz Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the veal shanks in the seasoned flour, coating each side completely.

  3. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.

  4. Add the onions to the pan and saute for 2 minutes. Add the carrots and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls off of the bone. Season with salt and pepper.

  5. This recipe yields 4 servings.


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