Veal Shanks With Carrots And Coriander
Published May 9, 1992
- Total Time
- About 2 hours 30 minutes
- Rating
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Ingredients
2 tablespoons olive oil
4 veal shanks, about 1 ½ pounds each
1 large leek, rinsed, thinly sliced
6 cherry tomatoes
1 teaspoon fresh ginger
2 cloves garlic, peeled and smashed
1 teaspoon fresh thyme
4 sprigs parsley
4 sprigs coriander
1 tablespoon coriander seeds, cracked
¼ teaspoon dried chili pepper flakes
¼ inch cinnamon stick
1 cup white wine
1 quart chicken broth (homemade or low-sodium canned)
½ teaspoon salt
1 teaspoon fresh ground pepper
8 small carrots, peeled, sliced paper thin
½ cup coriander leaves, minced
¼ cup minced chives
Preparation
- Step 1
Heat the olive oil in a heavy-bottom pot over medium-high heat. Sear the veal shanks about 3 to 5 minutes on each side. Remove any burnt pieces of meat or fat and discard.
- Step 2
Add remaining ingredients except for the sliced carrots, minced coriander and chives. Bring the broth to a boil. Lower heat and simmer until the meat is tender and pulls away from the bone, about 1 ½ to 2 hours. Turn the shanks over after 45 minutes.
- Step 3
Take the veal out of the pot and place it in a shallow serving bowl. Strain the cooking liquid through a sieve lined with cheesecloth and pour it into a saucepan. Season to taste. Bring to a boil, lower the heat and simmer until it reduces to 2 cups, about 15 minutes. Add the sliced carrots and simmer over medium heat until tender, about 3 to 5 minutes. Pour the sauce over the veal and garnish with coriander leaves and minced chives.
Private Notes