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Braised veal shanks
Braised veal shanks
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Savory veal casserole brimming with fresh veggies.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 350g bacon rashers, rind removed, cut into 1cm pieces
  • 1 medium brown onion, quartered
  • 2 carrots, diagonally cut into 3cm lengths
  • 1 bunch celery, trimmed 12cm from the base, sticks kept for another use, base cut into eighths, washed
  • 4 (about 530g each) veal shanks, trimmed of sinew
  • Plain flour, for dusting
  • 1 420g can chopped tomatoes
  • 250ml (1 cup) beef stock
  • 185ml (3/4 cup) dry red wine
  • 6 sprigs fresh thyme
  • 2 garlic cloves
  • Salt & ground black pepper, to taste
  • Mashed potato, to serve
  • 62.50 ml chopped fresh continental parsley, to serve
Instructions:
  • Preheat oven to 180°C. Warm 2 tablespoons of oil in a large, oven-safe casserole dish over medium heat. Cook bacon and onion for about 5 minutes until onion is slightly softened. Transfer to a plate.
  • Sauté the carrots and celery in the pan until lightly browned, stirring occasionally, then transfer to a bowl using a slotted spoon.
  • Dredge veal shanks in flour, shaking off excess. Heat half of the oil in a pan over medium-high heat. Sear half of the veal shanks for 5 minutes until well browned, turning occasionally. Transfer to a plate and repeat with remaining oil and shanks.
  • Add veal shanks back into the casserole along with onion, bacon, tomatoes, stock, wine, thyme, and garlic. Bring to a boil, cover, and transfer to a preheated oven. Bake for 1 1/2 hours until veal is tender and falling off the bone.
  • After oven time, gently mix in the carrots and celery. Cover and cook for 40 minutes until veggies are tender. Remove and discard thyme stalks. Spoon out shanks and veggies onto a dish, cover loosely with foil to keep warm.
  • 1. Heat up the casserole dish over medium-high heat until it boils. Allow it to simmer uncovered for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste. 2. Serve by placing vegetables and shanks in bowls with mashed potato. Drizzle with the flavorful sauce and sprinkle with fresh parsley.

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