← All recipes

🍽️ Braised Veal Shanks with Colorful Vegetables

564 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• Cellery (200 g each)
• Zucchini (200 g each)
• 1 Red bell pepper
• 4 Smaller tomatoes
• 30 g Butter
• Rosemary (for garnishing)
• Thyme (for garnishing)
• 4 Beef leg steaks (approx. 300 g each)
• Flour (for dusting)
• 1 bunch Soup vegetables
• 3 Onions
• 3 Garlic cloves
• 3 tbsp Olive oil
• 250 ml Veal stock (from the jar)
• 150 ml dry white wine
• Salt
• Pepper (from the mill)
• 2 tbsp Tomato paste
• 1 tsp Grated lemon zest
• Thyme (1 tsp each, finely chopped)
• Rosemary (1 tsp each, finely chopped)
• 1 Bay leaf

Instructions

1. 1. Wash the soup vegetables thoroughly and cut them into small cubes. Peel the onions and garlic cloves. Dice the onions finely and mince the garlic.
2. 2. Season the meat slices with salt and pepper. Coat them in flour so they are lightly covered. Fry them in batches in hot oil in a large pot on both sides until brown. Remove the meat and set it aside.
3. 3. Sauté the soup vegetables, onions, and garlic in the remaining fat in the pot. Deglaze with wine and meat stock. Stir in the tomato paste, lemon zest, herbs, and bay leaves. Season with salt and pepper.
4. 4. Place the seared meat slices back into the pot on top of the vegetable mixture. Cover them with some vegetables. Cover the pot with a lid and let the meat braise on low heat for about one and a half hours until tender.
5. 5. Peel the carrots and cut them into sticks about five centimeters long. Prep the celery and zucchini. Cut them lengthwise in half if necessary, and also into sticks. Prep the bell peppers, halve them, remove the seeds, wash them, and cut them crosswise into strips.
6. 6. Boil the celery and carrots in salted boiling water for about six minutes. Then add the zucchini and bell peppers and cook for another four minutes. Drain the vegetables, shock them immediately in ice-cold water to keep them crisp, and let them drain well.
7. 7. Just before serving, melt the butter in a pan until it foams. Add the drained vegetables to the pan and toss them to heat through. Season with salt, pepper, and some fresh rosemary. Wash the tomatoes and halve them.
8. 8. Plate the braised meat. Add the vegetable sauce and the side vegetables. Garnish the dish with fresh rosemary and thyme and serve immediately.

Nutrition per serving

• kcal: 564
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 34 g