Veal shanks with mushrooms and rosemary

By Craig Claiborne and Pierre Franey

Published June 18, 1983

Total Time
1 hour 35 minutes
Rating
4(23)
Comments
Read comments

Featured in: FOOD; VEAL SHANKS; FLAVORFUL SIMPLICITY ITSELF

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Four servings

  • 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 ½ pounds

  • Flour for dredging

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • ¼ cup olive oil

  • 1 cup finely chopped onions

  • 1 teaspoon finely minced garlic

  • ¼ pound fresh mushrooms, cut into ½-inch cubes, about 1 ¼ cups

  • ½ cup dry white wine

  • 1 cup fresh or canned chicken broth

  • 2 teaspoons chopped fresh or dried rosemary

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 164 milligrams cholesterol; 473 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 2 grams fiber; 877 milligrams sodium; 41 grams protein; 3 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.

Powered by

Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Dredge the pieces of shank in flour seasoned with salt and pepper.

  3. Step 3

    Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.

  4. Step 4

    Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.

  5. Step 5

    Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
23 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Es

Absolutely delicious. Used center-cut veal shanks (now relatively reasonable given that meat prices are way up and veal is out of favor). No fat to speak of so I needed to add a bit more oil to cook vegetables. Removed meat prior to cooking vegetables and then added meat back when I added the broth to the pot. Served with saffron risotto. Might double sauce next time and serve over mashed potatoes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.