Follow Cookwork on Twitter
Follow Cookwork on Facebook

Braised Veal Shanks with Coconut Milk, Avocado, Currants & Peanuts



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


12 pcs. Veal Osso Buco, Hindshank or Foreshank, cut 1-1/2 inches thick (IMPS/NAMP 1337 or 1312), about 9 lb.
3/4 cup all-purpose flour
1 tbsp. kosher salt
1 tbsp. ground black pepper, toasted
8 oz. bacon, diced
1/4 cup Canola oil
3 tbsp. butter
1-1/2 lb. red onions, chopped
3/4 lb. carrots, chopped
1-1/2 oz. garlic, thinly sliced
salt and pepper, as needed
2-1/4 cups Spanish sherry vinegar
1/3 cup fresh ginger, minced, about 1-1/2 oz.
1/3 cup tomato paste
1-1/2 tbsp. crushed red pepper
1-1/2 tbsp. orange zest
1 tbsp. ground cumin seeds, toasted
4-1/2 qt. beef stock
3 cups unsweetened coconut milk
2 tbsp. sugar
3 ea. large ripe tomatoes, peeled, coarsely chopped
1 1/2 cups raw unsalted peanuts, toasted, coarsely chopped, divided
3 ea. ripe avocado, sliced
3/4 cups dried raisins or currants
hot cooked rice, as desired


  1. 1
    Combine flour, 1 tablespoon each of salt and pepper. Dredge veal shanks in flour mixture; shake off excess.
  2. 2
    Cook bacon in oil in large roasting pan over medium-high heat until almost cooked. Push bacon to side of pan. Brown shanks on both sides in drippings; remove shanks from pan.
  3. 3
    Heat oven to 350°F. Add 3 tablespoons butter to drippings in roasting pan. Add chopped red onions, chopped carrots and thinly sliced garlic; season with salt and pepper. Cook 10 to 15 minutes, until vegetables begin to caramelize, stirring occasionally.
  4. 4
    Deglaze pan with vinegar; cook until vinegar is almost completely reduced. Add minced ginger, tomato paste, crushed red pepper, orange zest and cumin. Stir in stock and coconut milk. Return shanks to pan; bring to a boil, skimming as needed.
  5. 5
    Cover pan tightly. Cook in 350°F oven 1 to 1-1/2 hours or until veal is fork-tender. Transfer shanks to a clean roasting pan; keep warm.
  6. 6
    Degrease braising liquid. Strain liquid into a saucepan; press and discard solids. Cook liquid over medium-high heat until reduced by half (about 9 cups), until sauce thickly coats the back of a wooden spoon. Stir in sugar.
  7. 7
    Season tomato with salt and pepper; arrange on top of shanks. Pour reduced sauce over all. Sprinkle with peanuts. Bake in 350°F oven, uncovered, 20 minutes or until tomatoes are slightly softened.
  8. 8
    Plate 1 veal shank with 3 tablespoons sauce. Garnish with avocado slices, 1 tbsp currants and 2 teaspons peanuts. Serve with rice, as desired.


Norman's, Coral Gables, Florida, Chef Norman Van Aken

recipe search tags

preparation methods
cuisines European, North & South American
Spinner Loading