Veal Shank Fricassee Recipe

Name: Veal Shank Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 2 teaspoons salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley flakes; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper; 2 veal shanks (about 1 pound); 1 tablespoon canola oil; 1-1/2 cups water divided; 1 medium onion, chopped; 1 celery rib, chopped; 1 bay leaf; 4 medium carrots, cut into 1-inch slices; 2 medium potatoes, peeled and cut into 1-inch cubes; 2 tablespoons cornstarch

Servings: persons

2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 veal shanks (about 1 pound)
1 tablespoon canola oil
1-1/2 cups water divided
1 medium onion, chopped
1 celery rib, chopped
1 bay leaf
4 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cut into 1-inch cubes
2 tablespoons cornstarch

1
In a large resealable plastic bag, combine flour and seasonings. Add veal shanks; seal and turn to coat.
2
In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
3
Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf.
4
In a small saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

166

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 15 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 2 teaspoons salt, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley flakes, and more.

Yes, Veal Shank Fricassee 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!

Veal Shank Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions