Veal Shanks with Vegetable and Mushroom Sauce

Rating: 3.22 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean the celery, put aside the nice green, cut the celery equally into small cubes, chop the celery green finely.

Season the veal shanks with salt and pepper and dust with very little flour.

Heat half of the clarified butter in a roasting pan. Brown the veal shanks on both sides. Remove from the roasting pan. Add the rest of the clarified butter to the pan. Sauté carrots, celery and ~greens, mushrooms, onion and garlic in it. Extinguish with the red wine and cook lightly. Then add the pelati and season everything with salt and pepper. Place the veal shanks in the vegetable sauce and simmer on a low fire with the lid closed for about an hour and a half until tender.

Chop the parsley and sprinkle it over the veal shanks.

Serve with creamy polenta or risotto.

Tip: The veal shanks can be kept in the refrigerator for two to three days after cooking or frozen for three months.

Our tip: Use your favorite red wine for cooking!

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