Garlic Wine Braised Veal Shanks
User Reviews
3.3
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Prep Time
15 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 35 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
American
Garlic Wine Braised Veal Shanks
Description
Garlic Wine Braised Veal Shanks combine tender veal with aromatic ingredients like whole garlic cloves, fresh herbs, cremini mushrooms, and vegetables including carrots, celery, and onion. The veal shanks are first seasoned and browned to develop a rich crust, then braised slowly at a low oven temperature with red wine, beef broth, and tomato paste. The garlic is softened separately to mellow its flavor before joining the pot with the vegetables and mushrooms.
The gentle and prolonged cooking process breaks down the connective tissues in the veal, resulting in meat that pulls away easily from the bone. The herbs tied in a bundle infuse the cooking liquid without overpowering it, yielding a balanced, savory broth rich in aromas. The mushrooms and vegetables add depth and texture to the overall dish.
Serving this braised veal makes for a hearty main course that pairs well with side dishes like mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce. It is suited for an unhurried meal where the focus is on layering simple ingredients through careful preparation.
Ingredients
- 2 heads garlic
- 4 tablespoons olive oil divided
- 1 medium onion peeled, halved and thinly sliced vertically.
- 3 carrot peeled
- 2 talks celery diced
- 3 pounds veal shanks about 4 shanks, with bones
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 10 ounces cremini mushrooms sliced
- 2 rosemary sprigs fresh
- 4 thyme sprigs fresh
- 3 oregano sprigs fresh
- 1 cup beef broth or veal broth
- 1 cup red wine dry, I used a Cabernet Sauvignon
- 2 tablespoons tomato paste
Instructions
- Preheat the oven to 300°.
- Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins.
- Set the garlic aside.
- Tie the herbs in a tight bundle using kitchen string and set aside.
- Pat the veal dry and sprinkle both sides with 1 teaspoon salt and the pepper. Heat 1 tablespoon of olive oil in a large dutch oven over medium high heat. Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter.
- Add another tablespoon of olive oil to the dutch oven and saute the carrots, celery and onion for 2-3 minutes or until tender. Transfer the vegetables to a small bowl. If the pan is dry, add a little more olive oil to it and add the garlic. Cook the garlic for 3-4 minutes, or until it starts to take on some color. Transfer the garlic to the bowl of vegetables. Add the mushrooms to the pan and sprinkle with a 1/4 teaspoon kosher salt. Stir the mushrooms and fit the lid on tightly. Cook mushrooms for 1-2 minutes until they give up their liquid and begin to brown. Transfer the mushrooms to the vegetable bowl.
- Add the wine to the pot and bring to a boil, reduce the heat to a simmer and continue stirring and scraping the bottom of the pot to loosen the fond. Simmer for one minute, then add the broth and tomato paste, stirring until the tomato paste is evenly incorporated into the sauce.
- Add the vegetables and the herbs to the pot. Transfer the veal shanks to the pot, arranging them snugly into the broth with the vegetables. Add any accumulated juices from the plate. Cover and bring just to the boiling point, then transfer the covered pot to the oven and braise for 2 hours or until the shanks are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 1071mg | 45% |
| Potassium | 811mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7915IU | 158% |
| Vitamin C | 13mg | 14% |
| Calcium | 95mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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