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Veal shanks braised in white wine
Preparation
15 min
Cooking time
2 h 15 min
Servings
4
Ingredients
- 4 slices of veal shank, about 250 g (1/2 lb) each
- Salt and freshly ground black pepper
- 125 ml (1/2 cup) all-purpose flour
- 45 ml (3 tbsp) vegetable oil
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) French shallot, thinly sliced
- 15 ml (1 tbsp) garlic, minced
- 375 ml (1 1/2 cups) white wine
- 500 ml (2 cups) chicken broth
- 1 bay leaf
- 2 ml (1/2 tsp) dried thyme
- 750 ml (3 cups) white mushrooms, quartered
- 250 ml (1 cup) 35% cooking cream
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) fresh tarragon, chopped
Preparation
- Season the slices of veal with salt and pepper, and flour them.
- In a skillet, heat 2/3 of the oil over medium-high heat.
- Brown the meat on both sides.
- Set aside.
- In a Dutch oven, heat half the butter over medium heat.
- Sweat the shallot, without browning, for 2 to 3 minutes.
- Add the garlic and cook for another minute, stirring continuously.
- Pour in the white wine and chicken broth.
- Add the bay leaf and thyme.
- Add the veal shanks.
- Cover and simmer slowly for about 1 hour and 30 minutes, until the meat easily separates from the bone.
- Meanwhile, in a skillet, heat the remaining oil and butter over medium-high heat.
- Sauté the mushrooms, then remove from the heat and set aside.
- Remove the meat and keep warm.
- Add the cream to the cooking liquid.
- Cook uncovered for about 30 minutes, until desired consistency.
- Season with salt and pepper.
- Add the mustard, tarragon and sautéed mushrooms.
- Place the meat in the sauce and cook for another 15 minutes.
- Serve with fresh pasta and wilted spinach.
