Veal shanks a la grecque
Published June 18, 1983
- Total Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
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 cup finely chopped celery
1 teaspoon finely minced garlic
½ cup dry white wine
1 cup chopped imported canned tomatoes
2 ¼ cups fresh or canned chicken broth
2 tablespoons finely chopped fresh dill
1 bay leaf
¼ cup orzo (dried rice-shaped pasta, available in many supermarkets and grocery stores)
Nutritional analysis per serving (4 servings)
18 grams carbs; 165 milligrams cholesterol; 513 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 3 grams fiber; 1209 milligrams sodium; 42 grams protein; 5 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
Preheat oven to 375 degrees.
- Step 2
Dredge the pieces of shank in flour seasoned with salt and pepper.
- 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.
- Step 4
Pour off the fat from the skillet. Scatter the onions, celery and garlic around the meat, and cook, stirring, until the vegetables are wilted.
- Step 5
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes, one half cup of the broth, dill and bay leaf. Cover closely and place in the oven. Bake one hour.
- Step 6
Uncover and add the remaining one and three-quarter cups broth. Add the orzo and stir. Cover closely and cook 15 minutes longer.
Private Notes
Comments
I first made this recipe almost 40 years ago and multiple times since. The meat is exquisitely tender and the sauce benefits from the cooked marrow in the bones. A simple quick dish that is great for company. Finding the veal shank can be a challenge.