Veal Shank With Sauce Gribiche
- Total Time
- 2 hours 45 minutes
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Ingredients
- 1veal shank, 4 pounds
- 1clove garlic
- 3quarts water
- 2cups coarsely chopped onions
- 1cup trimmed, scraped coarsely chopped carrots
- 12peppercorns
- 1bay leaf
- ½teaspoon dried thyme
- 2whole cloves
- 4sprigs fresh parsley
- Sauce gribiche (see recipe)
Nutritional analysis per serving (8 servings)
210 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 32 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
- Step 2
Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2½ hours.
- Step 3
Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.
Private Notes