Ingredients
1 whole veal shank
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 7 carrots, peeled and roughly chopped, divided
- 3 celery stalks, roughly chopped
- 1 onion, peeled and roughly chopped
- 4 cups white wine
- 1 fresh bay leaf
- 1 sprig thyme
- 1 spring parsley
- ½ cup fresh orange juice
- Zest of 1 orange
- Zest of 1 lemon
- 3 cups beef stock
- 2 tablespoons butter
- 1 cup pearl onions, peeled
- 1 rutabaga, peeled and roughly chopped
- ½ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
- ½ cup green beans, trimmed
- ½ cup baby squash, cut into 1” pieces
- ½ cup asparagus tips
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, cut into 1” pieces
- ½ cup cherry tomatoes
- 2 tablespoons cornstarch
- 3 tablespoons water
Directions
- Season the shank with salt and pepper. Heat olive oil over high heat in a heavy 5-qt casserole pan.
- Sear the shank about 10 minutes on each side, or until golden brown. Remove from pan.
- Add 3 carrots, celery and onion to casserole pan, and sauté over high heat about 5 minutes. Place shank back in with the vegetables, and add white wine (should come about halfway up the shank).
- Make a bouquet garni by tying together the bay leaf, parsley and thyme with twine. Add to pot with orange juice, orange zest, lemon zest, and beef stock (should come about 2/3 way up the shank).
- Bring to a simmer, cover, and cook 3 ½ hours, until shank is tender.
- Melt 2 tablespoons butter in a 12” skillet. Place the remaining 4 carrots, pearl onions, rutabaga, water, salt, pepper, and sugar. Stir to mix, cover, and cook 10-15 minutes, or until vegetables are tender.
- In a medium saucepan, boil 1 quart of salted water. Once water is boiling, add green beans, squash, and asparagus. Cook 5-7 minutes, or until tender. Remove from water and place in ice bath to cool.
- In a small sauté pan, heat 2 tablespoons olive oil over medium heat. Saute mushrooms until tender.
- When rutabaga mixture has finished cooking, add green bean mixture and mushrooms to the pan. Add cherry tomatoes, and keep over low heat until ready to serve.
- When shank has finished cooking, remove from pan and cover with foil. Bring remaining liquid to a boil and let reduce for 10 minutes.
- Pour sauce into a strainer to remove the vegetables and herbs. Discard, and return sauce to pan and bring to a boil.
- In a small bowl, whisk cornstarch with water. Slowly add this mixture to the boiling sauce, 1 tablespoon at a time, until sauce reaches desired consistency.
- Serve Veal Shank with vegetable stew and sauce.
Secrets:
- You can also buy individual veal shanks (classic osso bucco) if you cannot buy a whole shank
- Rutabaga can be replaced with any root vegetable, such as celery or turnip.
- Shiitakes can be replaced with portabellas or chanterelles