Recipes

Wine-Braised Veal Shanks

Name: Wine-Braised Veal Shanks
Ingredients: 2 tablespoons vegetable oil; Six 1-pound veal shanks, tied; Salt and freshly ground pepper; 3 ounces finely chopped bacon; 1 tablespoon unsalted butter; 1 cup chopped onion; 1/3 cup chopped carrot; 1/3 cup chopped celery; 1/4 cup sliced shallots; 2 large garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups dry white wine; 3 1/2 cups chicken stock or canned low-sodium broth; 3 bay leaves; 2 thyme sprigs; 1 sage sprig

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These melt-in-your-mouth veal shanks are brushed with their sauce and glazed in the oven just before serving. More Veal Recipes

By Danny Meyer

Updated on March 30, 2015

Wine-Braised Veal Shanks — Photo: © Beatriz Da Costa

Yield:

6

Ingredients

2 tablespoons vegetable oil
Six 1-pound veal shanks, tied
Salt and freshly ground pepper
3 ounces finely chopped bacon
1 tablespoon unsalted butter
1 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/4 cup sliced shallots
2 large garlic cloves, minced
2 tablespoons all-purpose flour
2 cups dry white wine
3 1/2 cups chicken stock or canned low-sodium broth
3 bay leaves
2 thyme sprigs
1 sage sprig

Directions

Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side. Transfer to a plate.
Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes. Add the onion, carrot, celery, shallots and garlic and cook, stirring, until softened but not browned, about 5 minutes. Increase the heat to moderately high and whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the wine and simmer for 4 minutes. Add the stock and bring to a boil.
Return the veal shanks to the casserole and add the bay leaves, thyme and sage. Season lightly with salt and pepper. Cover and bake for 2 hours, or until the veal is very tender. Transfer the shanks to a plate and cover with foil to keep warm. Increase the oven temperature to 500°.
On top of the stove, boil the cooking liquid until it is very flavorful, about 12 minutes. Strain into a medium saucepan and skim the fat from the surface. Season the sauce with salt and pepper.
Dip each veal shank into the sauce and place on a baking sheet. Roast the shanks on the top shelf of the oven until nicely glazed, about 5 minutes. Reheat the sauce if necessary. Transfer the shanks to plates, spoon the sauce on top and serve.

Make Ahead

The recipe can be prepared through Step 3; refrigerate the shanks in the cooking liquid for up to 2 days. Reheat before proceeding.

Suggested Pairing

A Chinon.