Poached Veal Shanks with Spring VegetablesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 2 hours 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:125.4 kcal
Proteins:11.3 g
Fats:6 g
Carbohydrate:6.9 g
Fibers:1.5 g
Sugar:1 g
Cholesterol:51.4 mg
Sodium:65.4 mg
Calcium:48 mg
Energy:1747 kcal
Proteins:157.1 g
Fats:83.7 g
Carbohydrate:96.5 g
Fibers:20.6 g
Sugar:13.9 g
Cholesterol:715.7 mg
Sodium:911.6 mg
Calcium:669 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
veal shanks, boned and tied by the butcher
2
carrots
1
leek
1
stalk of celery
1
onion
thyme
bay leaf
3
cloves
parsley
*For the spring vegetables
300
g
peas
300
g
green asparagus
200
g
shelled beans
200
g
white button mushrooms
160
g
new turnips
160
g
new carrots
200
g
new little potatoes
1
bunch of savory
juice of 1 lemon
500
ml
cream
80
g
butter
80
g
flour
METHOD
- Place the shanks in a heavy Dutch oven and cover them with cold water. Bring to a boil. Skim any impurities from the surface as needed.
- Add the aromatics (carrots, leek, celery, onion, thyme, cloves, parsley and bay leaf.)
- Cook at a bare simmer for 2 hours.
For the vegetables
- Clean the vegetables and pre-cook them in boiling salted water.
- Make a white roux with the butter and flour; season with salt and pepper.
- When the shanks are cooked, take three-quarters of the cooking liquid, add it to the roux and cook for 10 minutes. Add the cream and reduce for a few minutes, then add the lemon juice and some sprigs of savory. Correct the seasoning.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
