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Lamb and Veal Recipes

Braised Veal Shanks with Cream Sauce

Serves 4

This is an excellent veal shank recipe. As with many braised meat dishes, it takes a while to cook, but most of the preparation is hands off, leaving you free to do other things. The sauce is rich, creamy and delicious. Serve the shanks for a special occasion or casual entertaining with a side of pasta or rice topped with some of the sauce.

Ingredients

  • 4 veal shanks
  • Salt and pepper to taste
  • All-purpose flour for dusting
  • 3 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 medium celery rib, chopped
  • 1 medium carrot, chopped
  • 1/2 medium green bell pepper, chopped
  • 5 large garlic cloves, peeled and lightly smashed
  • 3 tablespoons tomato paste
  • 1 teaspoon Dijon mustard
  • 1 cup dry vermouth
  • 2 cups chicken broth, preferably low-sodium
  • 1 tablespoon dried marjoram leaves
  • 1 tablespoon dried rosemary leaves
  • 1 tablespoon dried parsley
  • About 1 cup water
  • 1 cup cream
  • 1 tablespoon chopped fresh parsley

Preheat oven to 350° F. Heat a large ovenproof sauté or other high-sided pan over medium-high heat. Season the shanks with salt and pepper; dust lightly with flour. Heat the olive oil in the pan. Add the shanks and brown, about 4 minutes per side. Remove from pan. Reduce heat to medium, add the onions, celery, carrots and green pepper to the pan. Season with salt and pepper; cook until softened, about 5 minutes. Add the garlic and cook another minute. Stir in the tomato paste and mustard. Cook another 2 minutes. Add the vermouth, broth and herbs. Increase heat to high; bring to a boil and cook about 2 minutes or until slightly thickened.

Return the veal shanks to the pan and scoop some sauce over each. Cover tightly. Place in oven and braise, basting occasionally with the sauce, until meat is very tender and falling off the bones, about 1-1/2 hours. Remove the shanks and place the pan over medium-high heat. Add water to the sauce as needed and reduce slightly, scraping up any brown bits in the bottom of the pan. Add the cream and cook until reduced to desired thickness. Stir in the fresh parsley. Serve the shanks with some sauce spooned on top.

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