Amber Veal Shanks Recipe

Name: Amber Veal Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or vegetable oil; 3 cups very thinly sliced onions; 1 cup thinly sliced carrots; 2 cups very thinly sliced fennel; 4 large cloves garlic; 6 pieces veal shank, cut 2 inches thick, 10 to 12 ounces each; 1/2 cup amber beer or pale ale; 2 bay leaves; 6 whole cloves; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons butter or vegetable oil
3 cups very thinly sliced onions
1 cup thinly sliced carrots
2 cups very thinly sliced fennel
4 large cloves garlic
6 pieces veal shank, cut 2 inches thick, 10 to 12 ounces each
1/2 cup amber beer or pale ale
2 bay leaves
6 whole cloves
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

1
Heat the butter or oil in a heavy casserole large enough to hold the meat snugly.
2
Add the onions, carrots and fennel, cover and cook over medium-low heat until the vegetables are tender, about 15 minutes.
3
Add the garlic and continue to cook, stirring from time to time, until the vegetables are golden, about 15 minutes longer.
4
Remove the vegetables from the casserole and reserve them.
5
Pat the veal shanks dry, then brown them in the casserole over medium heat.
6
You may not be able to do all at once.
7
Set them aside.
8
Stir the beer into the casserole and bring it to a simmer, scraping the bottom of the pan.
9
Add the bay leaves and cloves and return the vegetables to the casserole.
10
Add the veal shanks, then place a piece of wax paper into the casserole, directly on top of the meat.
11
Bring to a simmer, cover and cook over low heat about two hours, turning the meat once or twice during the cooking.
12
The veal should be very tender.
13
Remove the wax paper and discard it.
14
Remove the veal from the casserole and set it aside, covered.
15
Stir the vinegar and mustard into the casserole and reheat the sauce.
16
Season to taste with salt and pepper.
17
Serve the veal at once, with the sauce, or, if desired, return the veal to the casserole and set it aside.
18
Reheat it just before serving.
19
Sprinkle with parsley.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter or vegetable oil, 3 cups very thinly sliced onions, 1 cup thinly sliced carrots, 2 cups very thinly sliced fennel, and more.

Yes, Amber Veal Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amber Veal Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions