Veal Shanks With Carrots And Coriander

Name: Veal Shanks With Carrots And Coriander
Total time: 2 h 30 min
Yield: Four servings
Ingredients: 2 tablespoons olive oil; 4 veal shanks, about 1 1/2 pounds each; 1 large leek, rinsed, thinly sliced; 6 cherry tomatoes; 1 teaspoon fresh ginger; 2 cloves garlic, peeled and smashed; 1 teaspoon fresh thyme; 4 sprigs parsley; 4 sprigs coriander; 1 tablespoon coriander seeds, cracked; 1/4 teaspoon dried chili pepper flakes; 1/4 inch cinnamon stick; 1 cup white wine; 1 quart chicken broth (homemade or low-sodium canned); 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 8 small carrots, peeled, sliced paper thin; 1/2 cup coriander leaves, minced; 1/4 cup minced chives

By Molly O'Neill

Total Time: About 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; AN APPETITE FOR SPRING

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Ingredients

Yield:Four servings

2tablespoons olive oil
4veal shanks, about 1½ pounds each
1large leek, rinsed, thinly sliced
6cherry tomatoes
1teaspoon fresh ginger
2cloves garlic, peeled and smashed
1teaspoon fresh thyme
4sprigs parsley
4sprigs coriander
1tablespoon coriander seeds, cracked
¼teaspoon dried chili pepper flakes
¼inch cinnamon stick
1cup white wine
1quart chicken broth (homemade or low-sodium canned)
½teaspoon salt
1teaspoon fresh ground pepper
8small carrots, peeled, sliced paper thin
½cup coriander leaves, minced
¼cup minced chives

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil in a heavy-bottom pot over medium-high heat. Sear the veal shanks about 3 to 5 minutes on each side. Remove any burnt pieces of meat or fat and discard.
Step 2
Add remaining ingredients except for the sliced carrots, minced coriander and chives. Bring the broth to a boil. Lower heat and simmer until the meat is tender and pulls away from the bone, about 1½ to 2 hours. Turn the shanks over after 45 minutes.
Step 3
Take the veal out of the pot and place it in a shallow serving bowl. Strain the cooking liquid through a sieve lined with cheesecloth and pour it into a saucepan. Season to taste. Bring to a boil, lower the heat and simmer until it reduces to 2 cups, about 15 minutes. Add the sliced carrots and simmer over medium heat until tender, about 3 to 5 minutes. Pour the sauce over the veal and garnish with coriander leaves and minced chives.