Braised Veal Shanks With Garlic

Name: Braised Veal Shanks With Garlic
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons walnut oil or peanut oil; 4 1 1/2-inch-thick veal shanks; Sea salt; Freshly ground black pepper; 3 large onions (about 3 pounds), sliced about 1/2 inch thick; 2 carrots in thick, diagonal slices; 1/2 cup white wine; 3 heads of garlic, cloves lightly smashed, then peeled; 2 sprigs thyme; 2 cups chicken or beef broth

Recipe from Madeleine Kamman

Adapted by Amanda Hesser

Total Time: 3 hours 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: PAIRINGS; A Lion Tamed by Veal, Lamb or Chicken

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Ingredients

Yield:4 servings

3tablespoons walnut oil or peanut oil
41½-inch-thick veal shanks
Sea salt
Freshly ground black pepper
3large onions (about 3 pounds), sliced about ½ inch thick
2carrots in thick, diagonal slices
½cup white wine
3heads of garlic, cloves lightly smashed, then peeled
2sprigs thyme
2cups chicken or beef broth

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
Step 2
Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2½ hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
Step 3
The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.

Ratings

4 out of 5

11 user ratings

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Comments

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lobsterman2 years ago

Beef from Maine Meat. White wine to loosen on 2nd day.RM added frozen peas and small dice red pepper. Served on egg noodles. Half recipe yielded 2 full meals. Tasty.p

lobsterman2 years ago

Used beef shanks from Maine Meat. Second day added white wine to loosen. RM added frozen peas and fine dice of red pepper. Served on egg noodles. Tasty and ½ recipe yielded 2 full meals.

lobsterman2 years ago

Made this with beef shanks from Maine Meat, 1/2 recipe. Added white wine when loosening the reduction before the meal. RM added frozen peas and small dice of red pepper. Served on egg noodles. Tasty meal (1 full portion went onto freezer).

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