Braised Veal Shanks With Rosemary and Thyme

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess.
  • Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side.
  • Using tongs, transfer veal pieces to plate.
  • Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes.
  • 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 until veal is very tender, about 1 hour 10 minutes.
  • Discard bay leaf.
  • Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired.
  • Spoon sauce and vegetables over veal and serve immediately.
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