Recipe by lazyme
My family loves this dish. I have also made it in the crockpot after the initial browning. From Sunset More Low-Fat Recipes.
Top Review by Annacia
After spending yesterday shopping I was about the give up on finding any shanks. I was finally able to nab a pair of lamb shanks, so that had to do. Now, to the recipe. I was anticipating it all day with the lovely fragrance coming from the oven (I turned it down to 275 and let it cook for about 4 hrs). I simply love the chopped lemon in this and the seasonings, as given, work very well with lamb. I wanted to be as true as possible to the recipe. I did use a bit more coriander but that was just personal preference and in no way a shortcoming in the recipe. My son will devour these with gusto during his holiday stay! and as it's low in fats I will too! Thank you lazyme for a lovely recipe.
- 6 lbs veal shanks
- 1 lemon, unpeeled, chopped
- 4 cups beef broth
- 1 teaspoon dried marjoram
- 1 bay leaf
- 1⁄2 teaspoon peppercorn
- 1⁄4 teaspoon coriander seed
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions See How It's Made
- Lay veal in a single layer in a 9x13 inch baking pan. Bake in a 400ºF oven until browned (about 35 minutes). Remove pan from oven; turn veal over. Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan. Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
- With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
- Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid. Discard residue. (At this point, you may cover and refrigerate veal and pan juices separately until next day. Before continuing, reheat veal, covered, in a 400ºF oven until warm, 15 to 20 minutes. Place on a warm platter; keep warm).
- Skim and discard fat from pan juices. Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat. Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes). Mix cornstarch with water. Stir in cornstarch mixture and return to a boil, stirring.
- Pour gravy into a small pitcher; offer at the table to pour over meat to taste.