Roasted Veal Shanks With Rosemary
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)2 cups
Onion (thinly sliced)1.5 cups
Celery (1/3-inch cubes)1 tbsp
Sage (chopped fresh)1 cup
White Wine (dry)Directions:
1
Preheat oven to 475°F
2
Sprinkle veal with coarse salt and black pepper
3
Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat
4
Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes
5
Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown)
6
Maintain oven temperature
7
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat
8
Add carrots, onion, and celery; sauté until softened, about 12 minutes
9
Add chopped rosemary, sage, and garlic; sauté 2 minutes
10
Transfer veal to plate; pour off oil from pot
11
Add wine, 2 cups broth, and vegetables to pot and bring to boil
12
Return veal to pot (broth will not cover veal)
13
Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes
14
Transfer veal to large plate
15
Set strainer over medium bowl
16
Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid
17
Transfer vegetables to processor; puree until almost smooth
18
Skim fat from juices in bowl; discard fat
19
Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree)
20
Season with coarse salt and black pepper
21
Return puree mixture and veal to same pot
22
Return to oven and roast 10 minutes longer, turning veal once
23
Cut meat off bones into 1-inch-thick pieces
24
Transfer to bowl
25
Pour sauce over
26
Garnish with parsley and rosemary sprigs
27
Preheat oven to 475°F
28
Sprinkle veal with coarse salt and black pepper
29
Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat
30
Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes
31
Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown)
32
Maintain oven temperature
33
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat
34
Add carrots, onion, and celery; sauté until softened, about 12 minutes
35
Add chopped rosemary, sage, and garlic; sauté 2 minutes
36
Transfer veal to plate; pour off oil from pot
37
Add wine, 2 cups broth, and vegetables to pot and bring to boil
38
Return veal to pot (broth will not cover veal)
39
Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes
40
Transfer veal to large plate
41
Set strainer over medium bowl
42
Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid
43
Transfer vegetables to processor; puree until almost smooth
44
Skim fat from juices in bowl; discard fat
45
Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree)
46
Season with coarse salt and black pepper
47
Return puree mixture and veal to same pot
48
Return to oven and roast 10 minutes longer, turning veal once
49
Cut meat off bones into 1-inch-thick pieces
50
Transfer to bowl
51
Pour sauce over
52
Garnish with parsley and rosemary sprigs