Braised Veal Shanks With Rosemary And Thyme Recipe
Servings: 6
Ingredients
- All-purpose flour
- 6 piece center-cut veal shank, 1" thk (abt 3 1/4 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion finely minced
- 1 lrg carrot peeled, and finely minced
- 2 x celery stalks finely minced
- 5 lrg fresh thyme sprigs
- 1 lrg fresh rosemary sprig
- 1 x bay leaf
- 1 3/4 c. chicken stock (or possibly canned low-salt chicken broth)
Directions
- Preheat oven to 350 degrees. Place all-purpose flour in shallow bowl. Sprinkle both sides of veal shank pcs with salt and pepper. Dredge each veal piece in flour, shaking off excess.
- Heat 1/4 c. extra virgin olive oil in heavy large ovenproof pot over medium-high heat. Add in veal pcs to pot, arranging in single layer, and sauteuntil brown, about 6 min per side. Using tongs, transfer veal pcs to plate.
- Add in remaining 2 Tbsp. extra virgin olive oil to pot. Add in onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and saute/fry till vegetables brown, about 12 min. Season vegetables to taste with salt and pepper.
- Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook till veal is very tender, about 1 hour 10 min. Throw away bay leaf.
- Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if you like. Spoon sauce and vegetables over veal and serve immediately.
- This recipe yields 6 servings.
- Comments: "At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I"ve prepared. Would chef David Drake be willing to share his recipe"
- The restaurant serves this entree with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 121 | 85% |
| Total Fat 13.69g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 127mg | 5% |
| Potassium 157mg | 4% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.68g | 1% |
| Protein 1.17g | 2% |
