Veal Shanks Mediterranean

Menu Part: 
Cuisine Type: 

Veal shanks are braised with Mediterranean flavors. Slow cooking ensures tender meat. This tantalizing dish is served over saffron rice.


8-9 lb. cross-cut veal shanks, 11/2-in. thick
Salt, to taste
Ground black pepper, to taste
3/4 cup olive oil
4 1/3 cups veal stock
1 1/2 cups dry white wine
1 1/3 tsp. dried thyme leaves
3/4 tsp. black peppercorns
6 bay leaves

Mediterranean sauce:

1 1/2 lb. plum tomatoes, seeded, diced
3 cups chopped onions
1 lb. red bell peppers, chopped
3 tbsp. minced fresh garlic
6 tbsp. olive oil
6 cups veal stock
3 cups dry white wine
1 tbsp. saffron
1 1/2 tsp. ground white pepper
6 bay leaves
3/4 cup butter


1. Sprinkle veal shanks with salt and pepper, rub or brush with oil. Brown in 425°F oven 35 min. Remove from oven.

2. Reduce oven temperature to 375°F. Add stock, wine, and seasonings to shanks. Cover and bake 1 1/4 to 1 1/3 hr., or until veal is very tender. Keep shanks warm; reserve braising liquid for other use.

3. Sauté tomatoes, onions, bell peppers, and garlic in oil 5 min. Stir in stock, wine, saffron, salt, white pepper, and bay leaves. Bring to a boil; reduce heat. Simmer, uncovered, 45 min.

4. Reduce heat to very low. Gradually whisk in butter just until melted and blended. Do not boil. Remove and discard bay leaves. Keep warm

5. Plate 1 shank piece with 1 cup saffron rice. Ladle 6 oz. sauce over veal and rice.

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources