Nutrition Facts
4 servings
4
Recipe for Extra Tender Glazed Veal Shank
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The glazed veal shank is a delicious dish that requires time and patience, but the result is truly worth it. This recipe blends the intense flavors of veal with slow cooking to achieve incredibly tender meat. The addition of vegetables like leeks, celery, and onions adds even more richness to the taste.
Ingredients
15 Veal shank
1 Calf's foot
1 Leek
1 Celery
1 Carrot
3 Onion (1 red and 2 white)
2 cloves Garlic
½ White wine
50 Butter
1 Herb bundle
Olive oil
1 Chicken broth
1 Beef broth
Directions
1
Preheat the oven to 200°C. Place the veal shank cut in half in a dish and brown it on both sides for about 20 minutes.
2
Pour the veal shank with 1 liter of water and 1.25 liters of white wine. Add a halved onion studded with a clove, half of the celery, half a carrot, and half a leek. Finally, add a garlic clove, half a bouquet garni, and a chicken broth cube. Reduce at 200°C for 1 hour. There should be 10% of the liquid remaining. Remove from the oven. Strain the juice. The liquid will solidify as it cools and will serve as a glaze for the shank.
3
Tie the shank, season it with salt and pepper. Brown it with a little olive oil in a Dutch oven suitable for the oven. Add the remaining diced vegetables and the rest of the onions, chopped garlic, and bouquet garni. Sauté for a few minutes.
4
Add the white wine and reduce for 2 minutes. Add 2 liters of water with a beef bouillon cube.
5
Place in the oven at 80°C covered for 8 hours. Once cooked, drain the shank and place it in an oven-safe dish with the butter.
6
To finish, brown on all sides at 220°C for about 20 minutes. Remove the twine. Glaze several times with the reduced juice until the skin is crispy. Cut the shank into four pieces and place some marrow on each piece.
Ingredients
Ingredients
15 Veal shank
1 Calf's foot
1 Leek
1 Celery
1 Carrot
3 Onion (1 red and 2 white)
2 cloves Garlic
½ White wine
50 Butter
1 Herb bundle
Olive oil
1 Chicken broth
1 Beef broth
Directions
Directions
1
Preheat the oven to 200°C. Place the veal shank cut in half in a dish and brown it on both sides for about 20 minutes.
2
Pour the veal shank with 1 liter of water and 1.25 liters of white wine. Add a halved onion studded with a clove, half of the celery, half a carrot, and half a leek. Finally, add a garlic clove, half a bouquet garni, and a chicken broth cube. Reduce at 200°C for 1 hour. There should be 10% of the liquid remaining. Remove from the oven. Strain the juice. The liquid will solidify as it cools and will serve as a glaze for the shank.
3
Tie the shank, season it with salt and pepper. Brown it with a little olive oil in a Dutch oven suitable for the oven. Add the remaining diced vegetables and the rest of the onions, chopped garlic, and bouquet garni. Sauté for a few minutes.
4
Add the white wine and reduce for 2 minutes. Add 2 liters of water with a beef bouillon cube.
5
Place in the oven at 80°C covered for 8 hours. Once cooked, drain the shank and place it in an oven-safe dish with the butter.
6
To finish, brown on all sides at 220°C for about 20 minutes. Remove the twine. Glaze several times with the reduced juice until the skin is crispy. Cut the shank into four pieces and place some marrow on each piece.
Notes
-
Franck
An excellent recipe! An example of the benefits of low-temperature cooking + grilling. The internal temperature reaches 64°C by the second hour and then stabilizes. You can make this recipe with other cuts of veal. While the meat glazes, strain the broth (which is sublime) through a sieve and reduce it. At the last moment, add a piece of unsalted butter for creaminess. Avoid salting the meat at the beginning, as the broth will become quite salty as it concentrates. You can freeze this broth in an ice cube bag and use it to enhance a sauce in the future. -
Sarah
Cooking temperature In response to your question, it is indeed 80°C because the meat starts to break down from 75°C, but if you really don't have time, you can reduce the cooking time to 4 hours by increasing the temperature to 150°C; the result is still very tender. -
Christian
Question My suggestion: You mention 1/2 liter of white wine in the proportions. In the recipe, you say: Step 1: Pour in 1 liter of water and 1.25 liters of white wine (shouldn't it be 0.25 liter?) Step 4: Add the white wine (according to the proportions, that would leave the remaining 0.25 liter?) Thank you for your response. I will be sure to update my review after making it. -
Claudine
Notice Very good recipe for those who, like me, love softness and crunch.
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