Viennese Veal Shanks Recipe

Name: Viennese Veal Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground pepper, or to taste; 6 (1-inch-thick) veal shanks measuring about 4 inches across (about 2 1/2 pounds); 2 tablespoons bacon drippings (from about 6 slices of bacon); 2 tablespoons butter; 2 yellow onions, cut into eighths; 3 carrots, cut into 1 1/2-inch pieces; 3 parsnips, cut into 1 1/2-inch pieces; 2 celery ribs, cut into 1-inch pieces; 6 large sprigs flat-leaf parsley; 2 large bay leaves; 2 teaspoons ground paprika; 1/2 teaspoon caraway seed (optional); 1 cup beef broth; 1 cup dry white wine (such as Riesling); 1/2 cup sour cream

Servings: persons

3/4 cup all-purpose flour
1 1/2 teaspoons salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
6 (1-inch-thick) veal shanks measuring about 4 inches across (about 2 1/2 pounds)
2 tablespoons bacon drippings (from about 6 slices of bacon)
2 tablespoons butter
2 yellow onions, cut into eighths
3 carrots, cut into 1 1/2-inch pieces
3 parsnips, cut into 1 1/2-inch pieces
2 celery ribs, cut into 1-inch pieces
6 large sprigs flat-leaf parsley
2 large bay leaves
2 teaspoons ground paprika
1/2 teaspoon caraway seed (optional)
1 cup beef broth
1 cup dry white wine (such as Riesling)
1/2 cup sour cream

1
Preheat oven to 350u00b0. Combine first 3 ingredients in a shallow dish; thoroughly dredge veal shanks in flour mixture, shaking off excess. Heat drippings and butter in large Dutch oven 2 minutes over high heat, add 3 veal shanks, and brown each side 3 to 4 minutes; remove to baking sheet. Brown remaining veal shanks, and remove to baking sheet. Saute onion and next 7 ingredients in drippings 5 minutes. Add broth and wine, deglaze by stirring to loosen particles from bottom of pan, and bring to a boil.
2
Return veal shanks to Dutch oven, and top with vegetables. Transfer to lower third of oven, cover, and bake 2 hours or until veal is fork-tender. Remove parsley sprigs and bay leaves, and add more salt and pepper, if desired.
3
Arrange veal on a heated baking sheet, and keep warm. Let vegetables cool slightly. Place one-fourth of vegetables and liquid in a blender, and add sour cream. Pulse 2 or 3 times, then blend 10 to 15 seconds or until smooth. Add salt, if desired.
4
Pool some vegetable puree on each of 6 heated dinner plates, and center a veal shank and vegetables on top. Serve remaining puree in a heated gravy boat.

354

kcal

Calories

Fat

Carbs

Protein

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

You need 17 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1 1/2 teaspoons salt, or to taste, 1/2 teaspoon freshly ground pepper, or to taste, 6 (1-inch-thick) veal shanks measuring about 4 inches across (about 2 1/2 pounds), and more.

Yes, Viennese Veal Shanks 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.

Viennese Veal Shanks

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