Veal Shank With Sauce Gribiche
Updated October 4, 2015
- Total Time
- 2 hours 45 minutes
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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
½ teaspoon dried thyme
2 whole cloves
4 sprigs fresh parsley
Sauce gribiche (see recipe)
Nutritional analysis per serving (6 to 8 servings)
7 grams carbs; 170 milligrams cholesterol; 285 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 2 grams fiber; 218 milligrams sodium; 44 grams protein; 2 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
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 2 ½ hours.
- Step 3
Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.
Private Notes