Braised Veal Shanks With Garlic
Published February 4, 2003
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons walnut oil or peanut oil
4 1 ½-inch-thick veal shanks
Sea salt
Freshly ground black pepper
3 large onions (about 3 pounds), sliced about ½ inch thick
2 carrots in thick, diagonal slices
½ cup white wine
3 heads of garlic, cloves lightly smashed, then peeled
2 sprigs thyme
2 cups chicken or beef broth
Preparation
- Step 1
Heat oven to 325 degrees. Place a braising pan large enough to hold shanks over medium high heat. Add oil. Season veal with salt and pepper, then add to hot pan. Brown shanks all over, about 20 minutes. Remove to a plate. Pour off or add oil to pan until you have 3 tablespoons. Heat oil until shimmering. Add onions and carrots, and cook until golden brown, about 20 minutes, stirring occasionally.
- Step 2
Nestle veal in vegetables, and pour wine on top. Reduce by three-quarters. Add garlic and thyme, and pour broth on top. Bring to a simmer. Cover meat with a piece of foil, turning corners up. Cover pan with a lid, and place in oven. Braise until meat is very tender, about 2 ½ hours. Season to taste. Remove from oven, and let cool in pan. Refrigerate.
- Step 3
The next day, reheat veal over low heat. Serve with risotto or potatoes and the sauce and vegetables.
Private Notes
Comments
Wonderful. Meat couldn't have been more tender or tasty. Next time use fewer carrots: it was a bit too sweet. Served with orzo.
Beef from Maine Meat. White wine to loosen on 2nd day.RM added frozen peas and small dice red pepper. Served on egg noodles. Half recipe yielded 2 full meals. Tasty.p
Used beef shanks from Maine Meat. Second day added white wine to loosen. RM added frozen peas and fine dice of red pepper. Served on egg noodles. Tasty and ½ recipe yielded 2 full meals.