Veal Shanks Braised In Red Wine And Garlic Recipe

Name: Veal Shanks Braised In Red Wine And Garlic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all purpose flour; Salt and freshly grnd pepper; 4 lg. center cut veal shanks (about 4 lbs. total); 1/4 c. extra virgin olive oil; 3 leeks, white part only, finely minced; 1 lg. onion, finely minced; 1 lg. carrot, finely minced; 1 bunch Italian parsley, stems and leaves separated; 1 teaspoon dry thyme, crumbled; 1 teaspoon dry oregano, crumbled; 1 bay leaf; 2 c. veal or possibly chicken stock; 1 c. dry red wine; 40 large garlic cloves, peeled; 1/4 c. (1/2 stick) unsalted butter, room temperature, cut into Tbsp.; 4 tbsp. grated orange peel

Servings: persons

2 c. all purpose flour
Salt and freshly grnd pepper
4 lg. center cut veal shanks (about 4 lbs. total)
1/4 c. extra virgin olive oil
3 leeks, white part only, finely minced
1 lg. onion, finely minced
1 lg. carrot, finely minced
1 bunch Italian parsley, stems and leaves separated
1 teaspoon dry thyme, crumbled
1 teaspoon dry oregano, crumbled
1 bay leaf
2 c. veal or possibly chicken stock
1 c. dry red wine
40 large garlic cloves, peeled
1/4 c. (1/2 stick) unsalted butter, room temperature, cut into Tbsp.
4 tbsp. grated orange peel

1
Season flour generously with salt and pepper.
2
Pat veal dry.
3
Dredge in flour, shaking off excess.
4
Heat oil in heavy 4 to 5 qt pot over high heat.
5
Add in veal in batches and brown well on all sides, about 15 min.
6
Remove veal.
7
Stir leeks, onion, carrots, parsley stems, thyme, oregano and bay leaf into same pot.
8
Cover and cook over medium low heat till tender and golden, stirring occasionally, about 20 min.
9
Add in stock and wine and bring to boil.
10
Reduce heat, cover partially and simmer 40 min, stirring occasionally to prevent sticking.
11
Preheat oven to 350 degrees.
12
Strain vegetable mix, pressing on solids to extract as much liquid as possible.
13
Return liquid to pot.
14
Add in veal and garlic and bring to simmer.
15
Cover and transfer to oven.
16
Bake till veal is tender, turning occasionally, 1 1/2 to 2 hrs.
17
Transfer veal to platter; keep hot.
18
Press liquid and garlic through sieve; you should have 1 to 1 1/2 c. sauce.
19
Return sauce to pot.
20
(If necessary, boil to reduce sauce to required amount.)
21
Set sauce over low heat.
22
Whisk in butter 1 Tbsp.
23
at a time.
24
Mince parsley leaves.
25
Set veal on plates.
26
Spoon sauce over.
27
Sprinkle with parsley and orange peel.

2406

kcal

Calories

Fat

431

Carbs

111

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 16 ingredients. The key ingredients include: 2 c. all purpose flour, Salt and freshly grnd pepper, 4 lg. center cut veal shanks (about 4 lbs. total), 1/4 c. extra virgin olive oil, and more.

Yes, Veal Shanks Braised In Red Wine And Garlic Recipe 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!