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Veal shanks braised in white wine
Veal shanks braised in white wine

Veal shanks braised in white wine

Preparation 15 min
Cooking time 2 h 15 min
Servings 4


  • 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


  1. Season the slices of veal with salt and pepper, and flour them.
  2. In a skillet, heat 2/3 of the oil over medium-high heat.
  3. Brown the meat on both sides.
  4. Set aside.
  5. In a Dutch oven, heat half the butter over medium heat.
  6. Sweat the shallot, without browning, for 2 to 3 minutes.
  7. Add the garlic and cook for another minute, stirring continuously.
  8. Pour in the white wine and chicken broth.
  9. Add the bay leaf and thyme.
  10. Add the veal shanks.
  11. Cover and simmer slowly for about 1 hour and 30 minutes, until the meat easily separates from the bone.
  12. Meanwhile, in a skillet, heat the remaining oil and butter over medium-high heat.
  13. Sauté the mushrooms, then remove from the heat and set aside.
  14. Remove the meat and keep warm.
  15. Add the cream to the cooking liquid.
  16. Cook uncovered for about 30 minutes, until desired consistency.
  17. Season with salt and pepper.
  18. Add the mustard, tarragon and sautéed mushrooms.
  19. Place the meat in the sauce and cook for another 15 minutes.
  20. Serve with fresh pasta and wilted spinach.
Availability in stores