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Braised Veal Shanks
Ingredients
- 4 lb veal shank, cut in equal pcs
- 1 pch salt, to taste
- 1 pch black pepper, to taste
- 1/2 c. flour
- 1 1/4 c. extra virgin olive oil
- 1 lb onions, diced
- 1 c. carrots, diced
- 1 c. celery, diced
- 3 sprg rosemary, 1-1/2" long
- 5 x cloves garlic
- 1/2 ounce dry porcini mushrooms
- 1 c. hot water
- 1 1/4 c. white wine
- 2 quart veal stock
Directions
- STEP ONE: Prepare Porcini Mushrooms- Reconstitute porcini mushrooms in 1 c. hot water, then drain-reserving liquid-and dice fine.
- STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in warm extra virgin olive oil till golden brown. Remove veal from pan.
- Add in next 5 ingredients to pan, sauteeuntil browned. Add in reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add in mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375F oven approximately 2 hrs. Remove meat from juice. Keep hot. Reduce juice by one-half and pour over veal. Serve with risotto on the side.
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