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Roasted Veal Shanks with Rosemary

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Introduction

Roasted Veal Shanks with Rosemary is a classic culinary masterpiece that promises to delight your palate. This recipe combines the rich, tender flavor of veal shanks with aromatic rosemary and other fresh ingredients. Whether it’s for a special occasion or a family dinner, this dish serves as an excellent showcase of both traditional cooking techniques and modern culinary preferences.

Tips for this recipe

For the best results with veal shanks, it is essential to tenderize them adequately before roasting. This ensures that they are succulent and flavorful when cooked. Additionally, preparing all ingredients ahead of time can streamline your cooking process for a stress-free culinary experience.

Why you will love this recipe

The combination of robust veal shanks with the subtle yet distinctive flavors of rosemary and fresh herbs creates an exquisite dish that is both hearty and elegant. The balance between succulent meat, perfectly cooked vegetables, and aromatic seasoning makes this recipe stand out, making it a memorable meal for any occasion.

Ingredients

  • 2 2-to 2 1/2-pound veal shanks
  • Coarse kosher salt
  • 6 tablespoons olive oil, divided
  • 2 cups 1/3-inch cubes peeled carrots
  • 2 cups thinly sliced onion
  • 1 1/2 cups 1/3-inch cubes celery
  • 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, peeled, crushed
  • 1 cup dry white wine
  • 5 cups (or more) low-salt chicken broth
  • Chopped fresh Italian parsley

Adviced equipments

  • Baking Roaster Oven: Le Creuset Baking Roaster (2-Quart)
  • Sous Vide Precision Cooker: Anova SousVide Supreme Precision Cooker & Controller
  • Oil Dispenser: Cuisineco 1-Gallon Oil Dispenser with Screw Cap (Blue)
  • Herb Grinder: Brooklyn BBQ Classic Spice & Herb Grinder
  • Mandoline Slicer: Cuisineco 12 Inch Mandoline
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Roasted Veal Shanks with Rosemary

Roasted Veal Shanks with Rosemary

amanda

Equipment

  • Baking Roaster Oven: Le Creuset Baking Roaster (2-Quart) - Ideal for roasting vegetables, meats, and dishes like veal shanks.

  • Sous Vide Precision Cooker: Anova SousVide Supreme Precision Cooker & Controller - Offers precise temperature control which can be used to sous vide the veal before finishing it in an oven or on a grill.

  • Oil Dispenser: Cuisineco 1-Gallon Oil Dispenser with Screw Cap (Blue) - Useful for easily dispensing oil during cooking processes such as sautéing vegetables to accompany the veal shanks.

  • Herb Grinder: Brooklyn BBQ Classic Spice & Herb Grinder - Ideal for grinding fresh rosemary and other herbs to enhance flavor without losing potency compared to pre-ground spices.

  • Mandoline Slicer: Cuisineco 12 Inch Mandoline - Essential for evenly slicing vegetables like carrots or parsnips that accompany the veal shanks, ensuring consistent cooking and presentation.

Ingredients

  • 2 2-to 2 1/2-pound veal shanks

  • Coarse kosher salt

  • 6 tablespoons olive oil, divided

  • 2 cups 1/3-inch cubes peeled carrots

  • 2 cups thinly sliced onion

  • 1 1/2 cups 1/3-inch cubes celery

  • 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)

  • 1 tablespoon chopped fresh sage

  • 2 garlic cloves, peeled, crushed

  • 1 cup dry white wine

  • 5 cups (or more) low-salt chicken broth, divided

  • Chopped fresh Italian parsley

Instructions

1

Instruction 1

Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
2

Instruction 2

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
3

Instruction 3

Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). 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. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.
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