Baked veal shanks

Based on 0 ratings
Drew Armstrong

Drew Armstrong

Community member

Difficulty

Medium 👍
20
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings2
8
cross-cut veal shanks
flour for coating shanks
2 tbsp
olive oil
3
leeks (sliced)
4 cloves
garlic (sliced)
250 ml
white wine
750 ml
chicken stock
4 sprigs
thyme
3 sprigs
rosemary
1 tbsp
lemon rind
sea salt & cracked pepper
  • Step 1/3

    • 8 cross-cut veal shanks
    • flour for coating shanks
    • 2 tbsp olive oil

    preheat the oven to 180°C. Toss the shanks in the flour. Place half the olive oil in a frying pan over a high heat and cook the meat until browned. Place shanks into large baking dish.

  • Step 2/3

    • 3 leeks (sliced)
    • 4 cloves garlic (sliced)
    • 250 ml white wine
    • 750 ml chicken stock
    • 4 sprigs thyme
    • 3 sprigs rosemary
    • 1 tbsp lemon rind
    • sea salt & cracked pepper

    Add the remaining oil to the pan and cook the leeks and garlic until golden. Add wine, chicken stock, lemon rind, thyme and rosemary to the pan. Transfer to the baking dish.

  • Step 3/3

    Cover the dish tightly with aluminium foil and bake for 2 hours.

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