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Braised Veal With Red Wine Sauce

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Ingredients

  • 2 cups assorted dried fruits (prunes, apricots, figs)
  • 1 bottle port - (abt 3 1/2 cups)
  • 4 pounds veal shank meat
  • 1/2 cup all-purpose flour
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 1/4 cup olive oil
  • 1/2 cup brunoise of onion
  • 1/2 cup brunoise of carrot
  • 1/2 cup brunoise of celery
  • 1 cup blanched whole almonds
  • 1 bottle dry red wine - (abt 3 1/2 cups)
  • 2 cups Brown Veal Stock - (to 4) (see recipe)
  • 1 recipe Couscous (see recipe)

Details

Servings 8

Preparation

Step 1

In a small bowl, marinate the dried fruit, with enough port to cover, overnight.

Remove the meat from the veal shankbones. Dust the meat with flour. (The simplest way is to pour the flour into a bag and, one by one, place the meat in the bag, coat with the flour, and shake off the excess.) Season lightly with salt and pepper.

Preheat the oven to 400 degrees.

In a large ovenproof roasting pan, heat the olive oil. Brown the shanks on all sides. Do not crowd the pan, browning in batches if necessary. Add the vegetables, almonds, dried fruit and the marinating liquid. Pour in the remaining port and the red wine and bring to a boil. Turn the flame to medium and reduce the sauce by half. (The length of time required depends upon the size of the pan.)

Pour in enough Brown Veal Stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook until the shanks are tender, 35 to 45 minutes. Remove the shanks and keep warm. Reduce the sauce just until it thickens. Correct seasoning to taste and return the shanks to the pan.

Presentation: Mound the Couscous in the center of each of 8 heated plates. Top with one veal shank and spoon the sauce over, including some almonds and fruit. Serve immediately. Have small forks on hand to scoop out the marrow from the bones. (May be prepared ahead, reheating over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.)

This recipe yields 8 servings.

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