Braised Veal Shanks With Porcini And Potatoes Recip

Name: Braised Veal Shanks With Porcini And Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce Dry porcini mushrooms; 2 c. Warm water; 4 Tbsp. Extra virgin olive oil; 2 lrg Onions, minced; 2 x Garlic cloves, minced; 2 tsp Dry rosemary; 2 x Bay leaves; 1 lb Button mushrooms, sliced; 3 lrg Red-skinned potatoes, cut into 1/2-inch-thick slices; 6 x Veal shanks, (1-inch-thick) All purpose flour; 1 c. Dry white wine; 1 1/2 c. Canned beef broth; 2 Tbsp. Fresh lemon juice; 1 pkt Frzn peas, thawed (10-oz); 3 Tbsp. Minced fresh parsley; 1 Tbsp. Minced lemon peel

Servings: persons

1 ounce Dry porcini mushrooms
2 c. Warm water
4 Tbsp. Extra virgin olive oil
2 lrg Onions, minced
2 x Garlic cloves, minced
2 tsp Dry rosemary
2 x Bay leaves
1 lb Button mushrooms, sliced
3 lrg Red-skinned potatoes, cut into 1/2-inch-thick slices
6 x Veal shanks, (1-inch-thick) All purpose flour
1 c. Dry white wine
1 1/2 c. Canned beef broth
2 Tbsp. Fresh lemon juice
1 pkt Frzn peas, thawed (10-oz)
3 Tbsp. Minced fresh parsley
1 Tbsp. Minced lemon peel

1
Place porcini in bowl.
2
Pour water over; let stand till soft, about 30 min.
3
Drain, reserving liquid.
4
Chop porcini.
5
Preheat oven to 350F.
6
Heat 2 Tbsp.
7
oil in heavy large Dutch oven over medium-high heat.
8
Add in onions, garlic, rosemary and bay leaves; saute/fry till tender, about 10 min.
9
Add in fresh and dry mushrooms and potatoes; cook 4 min, stirring occasionally.
10
Heat 2 Tbsp.
11
oil in heavy large skillet over high heat.
12
Season veal with salt and pepper.
13
Coat with flour.
14
Add in to skillet; brown well, about 4 min per side.
15
Place atop vegetables in Dutch oven.
16
Add in wine to skillet; bring to boil, stirring up any browned bits.
17
Boil till liquid is reduced by half, about 3 min.
18
Add in to Dutch oven.
19
Add in porcini soaking liquid, leaving any sediment behind.
20
Add in broth and juice.
21
Bring to boil.
22
Cover, place in oven and bake till veal is tender, about 1 hour 15 min.
23
(Can be made 1 day ahead.
24
Cover; chill.)
25
Uncover stew; cook over medium-high heat till liquid is thickened, stirring occasionally, about 15 min.
26
Season with salt and pepper.
27
Throw away bay leaves.
28
Add in peas; cook till heated through.
29
Mix parsley and lemon peel in bowl.
30
Top stew with parsley mix and serve.
31
Fruit;

894

kcal

Calories

Fat

158

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 16 ingredients. The key ingredients include: 1 ounce Dry porcini mushrooms, 2 c. Warm water, 4 Tbsp. Extra virgin olive oil, 2 lrg Onions, minced, and more.

Yes, Braised Veal Shanks With Porcini And Potatoes Recipe 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!

Braised Veal Shanks With Porcini And Potatoes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions