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Veal Shanks Mediterranean

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

At a glance
Main Ingredient
Beef
Cuisine Type
American
Menu Part
Entrée
Serves
12
Yield: 12

Ingredients

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

Methods/Steps

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.

Related Terms:

Beef, American, Entrée

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