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Braised Veal Shank (Jarret de Veau Provencale) (Serves 6) 2 veal shanks (about 2 pounds each and 6 to 7 inches long), cut across into 3 pieces each, with the bone 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1 stick sweet butter 1 cup water Sprinkle the shank pieces with salt and pepper and dredge with flour, shaking the pieces to remove excess flour. Melt the butter in I very large or 2 medium-sized skillets and place the veal pieces flat in the melted butter. Cook on medium to low heat for about 15 minutes, turning the pieces so they are browned on all sides. Transfer to a large casserole with a cover, pour the juices on top, and add the water to the skillet. Bring to a boil to melt the solidified juices and add to the veal. 2 medium carrots, peeled and diced into a brunoise (1/4-inch dices) (about 1 cup) 3 onions, peeled and coarsely chopped (1 1/2 cups) 1 leek, peeled, washed, and coarsely chopped (1 cup) 1 piece celery, diced small (1/2 cup) 4 tomatoes, cut into 1/2-inch dices (3 cups) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup dry white wine 2 bay leaves 1/2 teaspoon crushed thyme Add all the ingredients to the veal, bring to a boll, and simmer, covered, for 30 minutes. 4 cloves garlic, peeled, crushed, and chopped (1 tablespoon) Add the garlic to the casserole and continue cooking for 20 minutes. 1/2 cup fresh herbs, chopped (It may be a mixture of any of the following: parsley, basil, chives, tarragon, chervil.) 1/2 teaspoon grated orange rind 1 teaspoon grated lemon rind Add the above ingredients to the casserole and cook, uncovered, on medium heat for 25 minutes to reduce the juices. Let the dish "rest" for at least 30 minutes before serving. Return to Top |
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