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Veal 'Noisettes' With Mushrooms


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  • 4 tablespoons extra-virgin olive oil
  • 1 veal shank - (abt 5 lbs) cut into 5 pieces
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 3 carrots peeled, chopped fine
  • 1 medium yellow onion diced
  • 3 shallots peeled, chopped
  • 1/2 cup dry white wine
  • 3 cups water
  • 12 black peppercorns
  • 2 tablespoons heavy cream
  • 5 tablespoons unsalted butter
  • 2 leek leaves - choose long leaves with
  • no spots or blemishes blanched, and halved lengthwise
  • 1/2 pound assorted mushrooms cleaned, trimmed


Servings 4


Step 1

Preheat the oven to 300 degrees. Heat 3 of the 4 tablespoons of olive oil in a large ovenproof pot over medium to medium-high heat. Season the shanks with salt and pepper and then brown in the oil, about 4 minutes per side. Transfer the meat to a skillet, add the carrots, onions and shallots, and saute for about 2 or 3 minutes. Add the wine, stirring constantly, then the water and the peppercorns. Return the mixture to the pot, cover, and braise in the oven until the meat is very tender. This should take about three hours.

Transfer the cooked shanks to a plate and strain the remaining broth through a sieve into a saucepan, pressing the vegetables with the back of a spoon to get all the juices out. Reduce the broth over high heat to about one cup. This should take about 20 minutes. Reduce the heat to low, add the cream, and simmer for 2 or 3 minutes. Strain the sauce into a clean saucepan and whisk in all but 1 tablespoon of the butter. Keep the sauce warm over very low heat as you continue preparation.

Remove the bones and gristle from the meat, then separate the meat into small, nut-sized pieces. Assemble the "medallions" by dividing the meat into four portions. Form each portion into a circle with pieces standing upright and wrapping each circle with a leek leaf. Transfer the medallions very delicately to a heatproof plate, cover with plastic wrap and set the plate on a rack over a pan of simmering water. Cover and steam until they are heated through, about 5 to 10 minutes.

While the "noisettes" are steaming, heat the remaining tablespoon of butter and oil in a medium skillet over medium-high heat. Add the mushrooms and saute just until tender, about 3 minutes. Season to taste with salt and pepper.

To serve, pour a fourth of the warm sauce onto each of four plates. Place one leek-wrapped veal "medallion" on top of each plate. Arrange the mushrooms next to each medallion.

This recipe yields 4 servings.

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