Veal Shanks With Dried Cranberries
Published October 31, 1992
- Total Time
- 2 hours 30 minutes
- Rating
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Ingredients
1 tablespoon vegetable oil
4 veal shanks, about ½ pound each
8 shallots, peeled and minced
1 clove garlic, peeled and minced
2 tablespoons Sherry vinegar
1 cup dry white wine
3 cups chicken broth, homemade or low-sodium canned
1 small celery root, peeled and diced
2 carrots, peeled and diced
1 cup dried cranberries
¼ cup grated orange rind
1 tablespoon fresh thyme leaves
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup minced mint leaves
Nutritional analysis per serving (4 servings)
71 grams carbs; 175 milligrams cholesterol; 654 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 10 grams fiber; 816 milligrams sodium; 53 grams protein; 44 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
Heat the oil in a heavy-bottom saucepan. Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Step 2
Add the shallots and the garlic. Cook until soft, about 5 minutes. Increase the heat to high. Add the vinegar and simmer until it glazes the bottom of the pan, about 3 minutes.
- Step 3
Add the wine and simmer until reduced to ½ cup, about 5 minutes. Add the remaining ingredients. Stir to combine.
- Step 4
Return the shanks to the pan. Cover partly and simmer over medium-low heat until the meat falls off the bone, about 2 hours. Season to taste with salt and pepper. Divide among 4 plates and garnish with the mint. Serve with root vegetable puree (recipe below).
Private Notes