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🍽️ Tender Veal Shanks in Creamy Sauce with Vegetables

917 kcal · 30 min · 4 servings

Ingredients

• 1 Veal Shank
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable Oil
• 2 Onions
• 2 Garlic Cloves
• 2 Carrots
• 200 g Celery
• 200 ml dry White Wine
• 500 ml Meat Broth
• 1 tsp Peppercorns
• 1 Bay Leaf
• 400 g Broccoli
• 250 g Mushrooms
• 2 tbsp Butter
• 100 ml Whipping Cream

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. 2. Rinse the veal shanks thoroughly and pat them dry with a kitchen towel.
3. 3. Season the shanks generously with salt and pepper.
4. 4. Heat oil in a large casserole dish and sear the shanks on all sides until brown.
5. 5. Remove the seared shanks from the pot and set them aside.
6. 6. Peel the onions, garlic, carrots, and celery.
7. 7. Cut the vegetables into coarse cubes.
8. 8. Fry the chopped vegetables in the casserole dish in the remaining fat until brown.
9. 9. Deglaze the vegetables with white wine by pouring the wine into the pot.
10. 10. Place the veal shanks back on top of the vegetables in the casserole dish.
11. 11. Pour some meat broth over the shanks.
12. 12. Add peppercorns and a bay leaf to the pot.
13. 13. Place the casserole dish in the preheated oven.
14. 14. Braise the shanks for 2 to 2.5 hours.
15. 15. Turn the shanks several times during the cooking time.
16. 16. Gradually add the remaining meat broth as it evaporates.
17. 17. Wash the broccoli and let it drain well.
18. 18. Boil the broccoli in salted water for about 5 minutes until al dente.
19. 19. Shock the broccoli immediately with cold water to stop the cooking process.
20. 20. Clean the mushrooms and cut them in half or quarters depending on their size.
21. 21. Fry the mushrooms in hot butter for 2 to 3 minutes until golden brown.
22. 22. Add the broccoli to the pan with the mushrooms.
23. 23. Let the vegetables heat through briefly.
24. 24. Season the vegetables with salt at the end.
25. 25. Remove the finished veal shanks from the casserole dish.
26. 26. Wrap the shanks in aluminum foil to keep them warm.
27. 27. Strain the sauce through a sieve to pass it.
28. 28. Stir cream into the strained sauce.
29. 29. Let the sauce boil briefly again if necessary to reduce it.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Place a veal shank on top of the mushroom and broccoli vegetables.
32. 32. Pour some sauce over the shank.
33. 33. Serve the remaining sauce in a separate bowl on the side.

Nutrition per serving

• kcal: 917
• Protein: 105 g · Fett/Fat: 46 g · Carbs: 11 g