Veal shanks a la grecque
- Total Time
- 1 hour 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3½ pounds
- Flour for dredging
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼cup olive oil
- 1cup finely chopped onions
- 1cup finely chopped celery
- 1teaspoon finely minced garlic
- ½cup dry white wine
- 1cup chopped imported canned tomatoes
- 2¼cups fresh or canned chicken broth
- 2tablespoons finely chopped fresh dill
- 1bay leaf
- ¼cup orzo (dried rice-shaped pasta, available in many supermarkets and grocery stores)
Nutritional analysis per serving (4 servings)
513 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 42 grams protein; 1209 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.
Powered by
Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Dredge the pieces of shank in flour seasoned with salt and pepper.
- Step 3
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
- Step 4
Pour off the fat from the skillet. Scatter the onions, celery and garlic around the meat, and cook, stirring, until the vegetables are wilted.
- Step 5
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes, one half cup of the broth, dill and bay leaf. Cover closely and place in the oven. Bake one hour.
- Step 6
Uncover and add the remaining one and three-quarter cups broth. Add the orzo and stir. Cover closely and cook 15 minutes longer.
Private Notes
Comments
I first made this recipe almost 40 years ago and multiple times since. The meat is exquisitely tender and the sauce benefits from the cooked marrow in the bones. A simple quick dish that is great for company. Finding the veal shank can be a challenge.