Veal Shanks With Preserved Lemon
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons, thinly sliced crosswise
- 1½teaspoons salt
- 1tablespoon sugar
- 2cups water
- ½pound double smoked bacon, rind removed, cut into large dice
- 4veal shanks, about ½ pound each
- 1large onion, peeled and minced
- 1small clove garlic, peeled and minced
- 1cup dry white wine
- 3cups chicken broth, homemade or low-sodium canned
- 2carrots, peeled and cut into large dice
- 4turnips, peeled and cut into large dice
- ¼cup fresh thyme leaves
- 1teaspoon freshly ground pepper
- 1cup minced parsley leaves
Nutritional analysis per serving (4 servings)
613 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 46 grams protein; 1810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lemons, 1 teaspoon salt and sugar in a small saute pan. Cover with 2 cups water and simmer over medium heat until soft, about 15 minutes. Set aside.
- Step 2
Cook the bacon in a large, heavy bottom saucepan over medium-low heat until golden, about 5 to 10 minutes. Remove and set aside. Increase the heat to medium high, add the shanks and sear until golden brown, about 5 minutes per side. Remove and set aside.
- Step 3
Add the onion and garlic. Lower the heat to medium and cook until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to ½ cup, about 5 minutes. Add the chicken broth, lemons, carrots, turnips, thyme, ½ teaspoon salt and pepper. Return the shanks and bacon to the pan. Cover partly and simmer gently until the meat falls off the bone, about 2 hours.
- Step 4
Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately. Serve with root vegetable puree (recipe below).
Private Notes
Comments
How can this be done with already preserved lemons? Simply dice one and add it?
After conferring with other dinner guests, the consensus was that the lemon flavor was not enjoyed. I will not make this again.
This recipe would be even better if you only used 1 lemon. 2 lemons made the sauce a bit bitter and I needed to smooth it out with some chicken base, onion powder and dried thyme to balance the flavors. It definitely benefits from an overnight sit in the fridge before serving the next day.
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