Braised Veal Shanks
Yield
4 servingsPrep
30 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
veal
shank, cut in equal pieces |
|
| 1 | pinch |
salt
to taste |
*
|
| 1 | pinch |
black pepper
to taste |
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 ¼ | cups |
olive oil
|
|
| 1 | pound |
onions
diced |
|
| 1 | cup |
carrots
diced |
|
| 1 | cup |
celery
diced |
|
| 3 | sprigs |
rosemary leaves
|
*
|
| 5 | cloves |
garlic
|
|
| ½ | ounce |
mushrooms, porcini
dried |
|
| 1 | cup |
water
warm |
|
| 1 ¼ | cups |
white wine
|
*
|
| 2 | quarts |
beef stock
prefer veal stock if possible |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
veal
shank, cut in equal pieces |
|
| 1 | pinch |
salt
to taste |
*
|
| 1 | pinch |
black pepper
to taste |
*
|
| 118 | ml |
all-purpose flour
|
|
| 296 | ml |
olive oil
|
|
| 453.6 | g |
onions
diced |
|
| 237 | ml |
carrots
diced |
|
| 237 | ml |
celery
diced |
|
| 3 | sprigs |
rosemary leaves
|
*
|
| 5 | cloves |
garlic
|
|
| 14.5 | ml/g |
mushrooms, porcini
dried |
|
| 237 | ml |
water
warm |
|
| 296 | ml |
white wine
|
*
|
| 2 | quarts |
beef stock
prefer veal stock if possible |
*
|
Directions
STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.
STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden.
Remove veal from pan. Add next 5 ingredients to pan, sauté until browned.
Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.
Add mushrooms and veal stock. Bring to a boil.
Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours.
Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal.
Serve with risotto on the side.
