Slow-Cooked Veal With Winter Vegetables Recipe

Name: Slow-Cooked Veal With Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10- to 12-ounce) veal shanks; 1/2 cup white wine; 3 tablespoons butter; 2 teaspoons salt, divided; 24 pearl onions, fresh or frozen, blanched (see Note, below); 4 garlic cloves; 2 medium carrots, quartered; 2 parsnips, cut into eighths; 2 large turnips, peeled and quartered; 2 leeks, halved and cut crosswise; 2 celery ribs, chopped; 1 fresh thyme sprig; 1 fresh rosemary sprig; 1/2 teaspoon freshly ground pepper

Servings: persons

4 (10- to 12-ounce) veal shanks
1/2 cup white wine
3 tablespoons butter
2 teaspoons salt, divided
24 pearl onions, fresh or frozen, blanched (see Note, below)
4 garlic cloves
2 medium carrots, quartered
2 parsnips, cut into eighths
2 large turnips, peeled and quartered
2 leeks, halved and cut crosswise
2 celery ribs, chopped
1 fresh thyme sprig
1 fresh rosemary sprig
1/2 teaspoon freshly ground pepper

1
Place shanks, wine, and 1 cup water in a large saucepan over medium-high heat. Boil 5 minutes or until liquid is reduced by one-third.
2
Melt butter in large skillet over medium heat until butter is foamy. Transfer shanks to skillet, reserving wine mixture, and reduce heat to low. Cook shanks 10 minutes, turning once, until meat is browned.
3
Remove shanks from skillet, and place in slow cooker; sprinkle shanks evenly with 1 teaspoon salt. Deglaze skillet by adding reserved wine mixture and stirring to loosen particles from pan.
4
Pour wine mixture over meat; add pearl onions and next 8 ingredients. Season with pepper and remaining 1 teaspoon salt. Cook on HIGH for 4 to 5 hours or until tender.
5
Note: To blanch is to plunge briefly into boiling water, then into cold water to stop the cooking process.

547

kcal

Calories

Fat

104

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 14 ingredients. The key ingredients include: 4 (10- to 12-ounce) veal shanks, 1/2 cup white wine, 3 tablespoons butter, 2 teaspoons salt, divided, and more.

Yes, Slow-Cooked Veal With Winter Vegetables 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!

Slow-Cooked Veal With Winter Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions