Veal Shanks With Dried Cranberries
- Total Time
- 2 hours 30 minutes
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Ingredients
- 1tablespoon vegetable oil
- 4veal shanks, about ½ pound each
- 8shallots, peeled and minced
- 1clove garlic, peeled and minced
- 2tablespoons Sherry vinegar
- 1cup dry white wine
- 3cups chicken broth, homemade or low-sodium canned
- 1small celery root, peeled and diced
- 2carrots, peeled and diced
- 1cup dried cranberries
- ¼cup grated orange rind
- 1tablespoon fresh thyme leaves
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1cup minced mint leaves
Nutritional analysis per serving (4 servings)
580 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 10 grams dietary fiber; 44 grams sugars; 40 grams protein; 761 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
Heat the oil in a heavy-bottom saucepan. Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Step 2
Add the shallots and the garlic. Cook until soft, about 5 minutes. Increase the heat to high. Add the vinegar and simmer until it glazes the bottom of the pan, about 3 minutes.
- Step 3
Add the wine and simmer until reduced to ½ cup, about 5 minutes. Add the remaining ingredients. Stir to combine.
- Step 4
Return the shanks to the pan. Cover partly and simmer over medium-low heat until the meat falls off the bone, about 2 hours. Season to taste with salt and pepper. Divide among 4 plates and garnish with the mint. Serve with root vegetable puree (recipe below).
Private Notes