Veal Shank With Sauce Gribiche

Name: Veal Shank With Sauce Gribiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 veal shank, 4 pounds; 1 clove garlic; 3 quarts water; 2 cups coarsely chopped onions; 1 cup trimmed, scraped coarsely chopped carrots; 12 peppercorns; 1 bay leaf; 1/2 teaspoon dried thyme; 2 whole cloves; 4 sprigs fresh parsley; Sauce gribiche (see recipe)

Eats Now Editorial Team · 169 kcal · Meat & Poultry

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Veal Shank With Sauce Gribiche – a delicious recipe with veal shank, clove garlic, water, onions, carrots, peppercorns. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 veal shank, 4 pounds
1 clove garlic
3 quarts water
2 cups coarsely chopped onions
1 cup trimmed, scraped coarsely chopped carrots
12 peppercorns
1 bay leaf
1/2 teaspoon dried thyme
2 whole cloves
4 sprigs fresh parsley
Sauce gribiche (see recipe)

1
Make 8 gashes in veal shank.
2
Cut garlic into 8 thin slices and insert.
3
Put shanks in kettle and add all remaining ingredients except sauce.
4
Bring to boil and cover.
5
Let simmer about 2 1/2 hours.
6
Remove shank and strain cooking liquid, discarding solids.
7
Slice meat and serve with sauce gribiche.
8
Reserve broth for future use.

169

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 veal shank, 4 pounds, 1 clove garlic, 3 quarts water, 2 cups coarsely chopped onions, and more.

Yes, Veal Shank With Sauce Gribiche 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.

Quick Info

Servings
4 servings
Calories
169 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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