Follow Cookwork on Twitter
Follow Cookwork on Facebook

Veal Shanks Mediterranean

Blank

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
12
serves

INGREDIENTS

12 pcs. (12-14 oz. each) Cross-Cut Veal Shanks, 1½ inches thick (IMPS/NAMP 338), about 9-10 1/2 lb.
9.0 cups of Mediterranean Sauce Magnifying_glass
salt and ground black pepper, as needed
3/4 cup olive oil
4-1/2 cups veal stock
1-1/2 cups dry white wine
1-1/2 tsp. dried thyme leaves
3/4 tsp. black peppercorns
6 bay leaves
3 qt. cooked saffron rice, hot

INSTRUCTIONS

  1. 1
    Sprinkle veal shanks with salt and pepper; rub or brush with oil. Brown in 425°F oven 35 minutes. Remove from oven.
  2. 2
    Reduce oven temperature to 375°F. Add stock, wine and seasonings to shanks. Cover and bake 1¼ to 1½ hours or until veal is very tender. Keep shanks warm; reserve braising liquid for other use.
  3. 3
    Plate 1 shank with 1 cup rice. Ladle 6 ounces Mediterranean Sauce over veal and rice.

recipe search tags

preparation methods
Meals/Courses
cuisines European, Italian, Mediterranean
Spinner Loading