Port-Braised Veal Shanks
Port-Braised Veal Shanks
Rating: (1 rated)
  • 6 slices veal shank (osso bucco), about 3/4 lb (350 g) each
  • All-purpose flour
  • 3 tablespoons (45 ml) olive oil
  • 1 1/2 cups (375 ml) diced carrots
  • 1 1/2 cups (375 ml) diced celery
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon (15 ml) honey
  • 2 cups (500 ml) Ruby or LBV port
  • 3 branches fresh thyme
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 140°C (275°F).
  • Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess.
  • Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
  • In the same Dutch oven over medium heat, soften the vegetables, adding oil as needed. Add the honey and deglaze with the port. Add the shanks and thyme. Bring to a boil, cover and transfer to the oven. Bake until the meat is tender enough to be cut with a fork, about 2 hours. Adjust the seasoning.
  • Serve with Creamy Mushroom Polenta.
  • Description
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