Braised Veal Shanks with Porcini and Potatoes

Name: Braised Veal Shanks with Porcini and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 2 cups hot water; 4 tablespoons olive oil; 2 large onions, chopped; 2 garlic cloves, chopped; 2 teaspoons dried rosemary; 2 bay leaves; 1 pound button mushrooms, sliced; 3 large red-skinned potatoes, cut into 1/2-inch-thick slices; 6 1-inch-thick veal shanks; All purpose flour; 1 cup dry white wine; 1 1/2 cups canned beef broth; 2 tablespoons fresh lemon juice; 1 10-ounce package frozen peas, thawed; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped lemon peel

Servings: persons

1 ounce dried porcini mushrooms
2 cups hot water
4 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, chopped
2 teaspoons dried rosemary
2 bay leaves
1 pound button mushrooms, sliced
3 large red-skinned potatoes, cut into 1/2-inch-thick slices
6 1-inch-thick veal shanks
All purpose flour
1 cup dry white wine
1 1/2 cups canned beef broth
2 tablespoons fresh lemon juice
1 10-ounce package frozen peas, thawed
3 tablespoons chopped fresh parsley
1 tablespoon chopped lemon peel

1
Place porcini in bowl.
2
Pour water over; let stand until soft, about 30 minutes.
3
Drain, reserving liquid.
4
Chop porcini.
5
Preheat oven to 350F.
6
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat.
7
Add onions, garlic, rosemary and bay leaves; saute until tender, about 10 minutes.
8
Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
9
Heat 2 tablespoons oil in heavy large skillet over high heat.
10
Season veal with salt and pepper.
11
Coat with flour.
12
Add to skillet; brown well, about 4 minutes per side.
13
Place atop vegetables in Dutch oven.
14
Add wine to skillet; bring to boil, stirring up any browned bits.
15
Boil until liquid is reduced by half, about 3 minutes.
16
Add to Dutch oven.
17
Add porcini soaking liquid, leaving any sediment behind.
18
Add broth and juice.
19
Bring to boil.
20
Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes.
21
(Can be made 1 day ahead.
22
Cover; chill.)
23
Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes.
24
Season with salt and pepper.
25
Discard bay leaves.
26
Add peas; cook until heated through.
27
Mix parsley and lemon peel in bowl.
28
Top stew with parsley mixture and serve.

348

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 17 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 2 cups hot water, 4 tablespoons olive oil, 2 large onions, chopped, and more.

Yes, Braised Veal Shanks with Porcini and Potatoes 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!