Veal Shank With Sauce Gribiche

Name: Veal Shank With Sauce Gribiche
Total time: 2 h 45 min
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 1 veal shank, 4 pounds; 1 clove garlic; 3 quarts water; 2 cups coarsely chopped onions; 1 cup trimmed, scraped coarsely chopped carrots; 12 peppercorns; 1 bay leaf; 1/2 teaspoon dried thyme; 2 whole cloves; 4 sprigs fresh parsley; Sauce gribiche (see recipe)

By Craig Claiborne

Total Time: 2 hours 45 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

1veal shank, 4 pounds
1clove garlic
3quarts water
2cups coarsely chopped onions
1cup trimmed, scraped coarsely chopped carrots
12peppercorns
1bay leaf
½teaspoon dried thyme
2whole cloves
4sprigs fresh parsley
Sauce gribiche (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
Step 2
Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2½ hours.
Step 3
Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.