Veal Shank With Shallots and Chanterelles Recipe

Name: Veal Shank With Shallots and Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole veal shank, 4 to 4 1/2 pounds; 2 tablespoons unsalted butter; 1 pound large shallots, about 12, peeled; 3 tablespoons flour; 4 large cloves garlic, sliced; 12 ounces fresh chanterelles, or other mushrooms, trimmed; 1 1/2 cups cider, sweet or hard; 1/2 cup veal or beef stock; 6 sprigs fresh thyme; 1 tablespoon lemon juice; Salt; ground black pepper

Servings: persons

1 whole veal shank, 4 to 4 1/2 pounds
2 tablespoons unsalted butter
1 pound large shallots, about 12, peeled
3 tablespoons flour
4 large cloves garlic, sliced
12 ounces fresh chanterelles, or other mushrooms, trimmed
1 1/2 cups cider, sweet or hard
1/2 cup veal or beef stock
6 sprigs fresh thyme
1 tablespoon lemon juice
Salt
ground black pepper

1
Peel at least one layer of membrane from the veal shank.
2
Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal.
3
Add shallots and brown over medium-high heat.
4
Remove and reserve.
5
Heat oven to 325 degrees.
6
Dust veal with flour and add to casserole.
7
Lightly brown on all sides.
8
Add garlic, mushrooms, cider, stock and thyme.
9
Bring to a simmer, cover and place in oven for 1 hour.
10
Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so.
11
Transfer veal to a deep serving platter.
12
Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste.
13
Spoon shallots, mushrooms and sauce around meat.
14
Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

269

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 1 whole veal shank, 4 to 4 1/2 pounds, 2 tablespoons unsalted butter, 1 pound large shallots, about 12, peeled, 3 tablespoons flour, and more.

Yes, Veal Shank With Shallots and Chanterelles 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 With Shallots and Chanterelles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions