Braised Veal Shanks with Rosemary and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 bay leaf
- all purpose flour
- 1/4 cup plus 2 tablespoons olive oil
- 6 1-inch-thick pieces center-cut veal shank (about 3 1/4 pounds total)
- 1 large onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 5 large fresh thyme sprigs
- 1 large fresh rosemary sprig
- 1 3/4 cups chicken stock or one 14 1/2-ounce can low-salt chicken broth
- Carbohydrate 9 g(3%)
- Cholesterol 225 mg(75%)
- Fat 25 g(38%)
- Fiber 2 g(7%)
- Protein 60 g(120%)
- Saturated Fat 5 g(26%)
- Sodium 294 mg(12%)
- Calories 506
Preparation Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate. Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.
Preparation Preheat oven to 350°F. Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sautéuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate. Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sautéuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.
