Braised Veal Shank with Exotic Pepper JusTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: More than 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:143.8 kcal
Proteins:12.7 g
Fats:8.6 g
Carbohydrate:1.9 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:55.6 mg
Sodium:81.5 mg
Calcium:21.1 mg
Energy:825 kcal
Proteins:73.1 g
Fats:49.1 g
Carbohydrate:11.1 g
Fibers:2.7 g
Sugar:4.8 g
Cholesterol:318.9 mg
Sodium:467.9 mg
Calcium:121.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
veal shank
200
g
carrots
150
g
onions
1
clove
80
g
celery stalk
coarse salt as needed
5
g
peppercorns from around the world
10
g
tomato paste
200
ml
white wine
70
g
butter
100
ml
peanut oil
METHOD
- Cover the shank with cold water and bring to a boil. Skim the scum from the surface.
- Add half the aromatic garnish and the seasoning and cook over low heat for approximately 2 hours until the meat is very tender.
- Remove the shank from the liquid and wrap in plastic wrap; cool.
- Strain the cooking liquid and reduce by half.
- Brown the shank in peanut oil on all sides, adding the remaining aromatic garnish, cut into large cubes, and the butter.
- Brown the garnish and add the tomato paste.
- Deglaze with white wine.
- Add the reduced cooking liquid and peppercorns.
- Finish cooking the shank in a 200° C (400° F) oven for 1 hour, basting often to glaze it.
- Remove from the oven and transfer the shank to a platter. Strain the liquid.
- Correct the seasoning and pour the juice into the dish.
- Garnish with a nice bouquet.
SOMMELIER
To accompany this dish, we recommend a Saint Joseph, "Caprice d’Héloïse" 2005, Domaine Pierre Finon
CHEF'S NOTES
Suggested garnish
Roasted green asparagus, gratin dauphinois, sautéed new potatoes, etc.
