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Braised Veal Shanks with Fresh Herbs

We don’t serve hamburgers and hotdogs when our lake friends are invited over for dinner… I go for the gusto and prepared Braised Veal Shanks with Fresh Herbs from my garden and served over parsnip puree! The only think left on every ones plate was the bone! I guess that means – enjoyed by all…

This is a great Paleo Recipe and of course Italian Recipes prepared especially for you…..

Last minute I decided to chop up more fresh herbs and top with a gremolata. A gremolata is a herb (parsley) condiment that is chopped with fresh parsley, lemon zest, garlic which is traditionally accompanies braised veal but I love to add to braised short ribs and even chicken milanese.

Notes

Note: When using fresh parsley in your gremolata you can use the stem as well. No need to waste any of the parsley.

Ingredients

For the Veal Shanks

  • 2 Tablespoons olive oil
  • 4 bone-in veal shanks (about 1 pound each)
  • 3 Teaspoons sea salt
  • 2 Teaspoons freshly ground pepper
  • All-purpose flour, for dredging
  • 1 large yellow onion, sliced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 2 sprigs fresh rosemary
  • 12 sprigs fresh thyme
  • 4 cloves garlic, peeled and minced
  • 3 bay leaves
  • 1/4 Cup tomato paste
  • 1 14oz. can crushed tomatoes
  • 1 Cup dry red wine
  • 6 Cups chicken stock

For the Gremolata

  • 3/4 Cups fresh parsley
  • 1 lemon, zest
  • 1 1/2 Teaspoon lemon juice
  • 1/2 Teaspoon sea salt
  • 1 garlic clove, chopped
  • 1/4 Teaspoon freshly ground pepper
  • 2 Tablespoons olive oil

Directions

For the Veal Shanks

Directions

Preheat the oven to 275. Heat the olive oil in a Le Creuset Oval French Oven over medium-high heat. Season each veal shank with salt and pepper on both sides. Dredge the shanks in the flour, then shake off any excess. Add the veal shanks to the pan, you may need to do this in batches, and brown on all sides, 3 to 4 minutes each side. Transfer to a plate. If browning in batches. Add the onions, carrots, celery, rosemary thyme, garlic, bay leaves, to the pan cover and cook over medium heat until softened, about 5 minutes. Add the tomato paste and stir with a wooden spoon to coat the vegetables and stir until glossy, about 2 minutes. Add the crushed tomatoes, wine, scraping to deglaze the pan. Add the chicken stock and bring to a boil. Taste for any additional seasonings. Return the veal shanks to the pan, cover and braise in the oven until the meat is very tender, 4 to 5 hours. Serve with pureed cauliflower or your favorite pasta! Enjoy.

I like to make a quick Gremolata to top each dish as a tasteful and beautiful garnish!

For the Gremolata

Add all ingredients to a small chopper or blender until combined well, (check if you need to add more olive oil) move to a bowl and top each plated veal shake or on if serving on a platter add each shank then spoon the braising sauce over then top with gremolata..

Nutritional Facts
Servings6
Calories Per Serving526
Total Fat20g31%
Sugar11gN/A
Saturated4g22%
Cholesterol168mg56%
Protein51g100%
Carbs31g10%
Vitamin A240µg27%
Vitamin B123µg49%
Vitamin B61mg69%
Vitamin C39mg65%
Vitamin E3mg15%
Vitamin K142µg100%
Calcium152mg15%
Fiber5g20%
Folate (food)88µgN/A
Folate equivalent (total)105µg26%
Folic acid10µgN/A
Iron6mg33%
Magnesium102mg25%
Monounsaturated11gN/A
Niacin (B3)22mg100%
Phosphorus555mg79%
Polyunsaturated2gN/A
Potassium1536mg44%
Riboflavin (B2)0.9mg55.5%
Sodium1740mg73%
Thiamin (B1)0.4mg27.4%
Zinc10mg64%