3.3 from 81 votes
Garlic Wine Braised Veal Shanks
Don't be afraid of the garlic in this dish -- its sweet and mellow, not at all sharp!
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Servings: 4
Calories: 258 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 heads garlic
- 4 tablespoons olive oil divided
- 1 medium onion peeled, halved and thinly sliced vertically.
- 3 carrots 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.
Cup of Yum
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
1071mg
(45%)
Potassium
811mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
7915IU
(158%)
Vitamin C
13mg
(14%)
Calcium
95mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258
% 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.