Lime-Leaf-Braised Veal Shanks
Updated June 3, 2020
- Total Time
- About 3 hours 15 minutes
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Ingredients
7 cups chicken stock, homemade or low-sodium canned
8 makrut lime leaves
1 stalk lemongrass, bulbous end only, coarsely chopped
1 2-inch piece fresh ginger, peeled and coarsely chopped
9 medium leeks, white part only, washed and coarsely chopped
5 carrots, peeled and coarsely chopped
4 tablespoons unsalted butter
3 ½ teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
6 ½-pound slices of veal shank from the thick end of the shank, about 2 inches wide
¼ cup flour
Juice of 1 lemon
Nutritional analysis per serving (4 to 6 servings)
41 grams carbs; 397 milligrams cholesterol; 858 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 29 grams fat; 5 grams fiber; 1976 milligrams sodium; 105 grams protein; 12 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
In a medium saucepan combine the chicken stock and 4 makrut lime leaves. Simmer for 45 minutes. Cool the broth to room temperature and remove the lime leaves.
- Step 2
Place the lemongrass, ginger and remaining lime leaves in the bowl of a food processor and process until very fine. Add the leeks and pulse to a coarse dice. Add the carrots and pulse to a coarse dice. Melt 2 tablespoons of butter in a pot large enough to hold the meat in one layer over medium heat. Stir in the processed vegetables. Season with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook, stirring occasionally, for 15 minutes, until the vegetables are soft. Remove the vegetables and set aside at room temperature.
- Step 3
In the same pot, melt 2 tablespoons of butter over medium-high heat. Season the meat with 1 teaspoon of salt and ¼ teaspoon of pepper. Season the flour with 1 teaspoon of salt and ¼ teaspoon of pepper. Lightly dust the meat with the flour. Place the meat in the pot to brown, and cook about 3 minutes per side. Set the meat aside.
- Step 4
Pour 4 cups of the lime-leaf broth into the pot and bring to a boil using a wooden spoon to scrape any browned pieces from the bottom of the pot. Return the meat to the pot in one layer. Top with 2 cups of the cooked vegetables, reserving the rest. The broth should almost cover the meat. If it doesn't, add remaining broth. Simmer, covered, for 1 ½ hours, until the meat is very, very tender.
- Step 5
Remove the meat to a platter. Strain the broth, discard the solids and skim off fat. Stir the reserved vegetables into the broth. Tear the meat into bite-size pieces, discarding the bones. Return the meat to the broth and heat through. Season with 1 teaspoon salt, pepper and lemon juice. Serve over steamed basmati rice.
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