Veal Shank With Shallots and Chanterelles
Published November 1, 2011
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
1 whole veal shank, 4 to 4 ½ pounds
2 tablespoons unsalted butter
1 pound large shallots, about 12, peeled
3 tablespoons flour
4 large cloves garlic, sliced
12 ounces fresh chanterelles, or other mushrooms, trimmed
1 ½ cups cider, sweet or hard
½ cup veal or beef stock
6 sprigs fresh thyme
1 tablespoon lemon juice
Salt
ground black pepper
Nutritional analysis per serving (4 to 6 servings)
30 grams carbs; 251 milligrams cholesterol; 528 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 6 grams fiber; 1368 milligrams sodium; 66 grams protein; 13 grams sugar
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
Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
- Step 2
Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.
Private Notes
Comments
I didn’t have cider so I used apple vinegar. It was Dee-luscious! I’m gonna get some cider and make it again 😋
Made this with pork shank and oyster mushrooms substitutions and thought it was quite good. The butter browned too quickly at the suggested and was nearly burned by the time you’re done browning the meat, so I would suggest another oil and adding the butter for flavor just before the vegetables. I also added salt earlier in the recipe as I thought omitting it would leave things a bit bland. Lemon at the end was necessary to cut the fat and sweetness. Lovely and fairly hands off weeknight meal!