Braised Veal with Wild Mushrooms Recipe

Name: Braised Veal with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; Four meaty 1-pound pieces of veal shank; Salt and freshly ground pepper; 1 onion, chopped; 1 carrot, chopped; 1 celery rib, chopped; 6 cups chicken stock or canned low-sodium broth; Bouquet garni made with 5 parsley sprigs, 5 thyme sprigs, 2 bay leaves and 10 peppercorns tied in cheesecloth; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 2 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster, thinly sliced; 1 tablespoon minced garlic; 1 tablespoon finely chopped thyme

Servings: persons

2 tablespoons canola oil
Four meaty 1-pound pieces of veal shank
Salt and freshly ground pepper
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 cups chicken stock or canned low-sodium broth
Bouquet garni made with 5 parsley sprigs, 5 thyme sprigs, 2 bay leaves and 10 peppercorns tied in cheesecloth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster, thinly sliced
1 tablespoon minced garlic
1 tablespoon finely chopped thyme

1
In a large enameled cast-iron casserole, heat the canola oil.
2
Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side.
3
Transfer the veal to a plate.
4
Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes.
5
Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
6
Return the veal shanks to the casserole and add the bouquet garni.
7
Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
8
Meanwhile, in a large skillet, melt the butter in the olive oil.
9
Add the mushrooms and season with salt and pepper.
10
Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes.
11
Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
12
Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle.
13
Strain the cooking liquid, pressing hard on the solids.
14
Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes.
15
Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through.
16
Serve hot.

873

kcal

Calories

Fat

Carbs

121

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 canola oil, Four meaty 1-pound pieces of veal shank, Salt and freshly ground pepper, 1 onion, chopped, and more.

Yes, Braised Veal with Wild Mushrooms 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 with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions