Port-Braised Veal Shanks

Name: Port-Braised Veal Shanks
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6 serving(s)
Ingredients: 6 slices veal shank (osso bucco), about 3/4 lb (350 g) each; All-purpose flour; 3 tablespoons (45 ml) olive oil; 1 1/2 cups (375 ml) diced carrots; 1 1/2 cups (375 ml) diced celery; 1 large onion, chopped; 2 cloves garlic, chopped; 1 tablespoon (15 ml) honey; 2 cups (500 ml) Ruby or LBV port; 3 branches fresh thyme; Salt and pepper

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Preparation 20 min
Cooking 2 h 15 min
Servings 6

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

- 6 slices veal shank (osso bucco), about 3/4 lb (350 g) each
- All-purpose flour
- 3 tablespoons (45 ml) olive oil
- 1 1/2 cups (375 ml) diced carrots
- 1 1/2 cups (375 ml) diced celery
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon (15 ml) honey
- 2 cups (500 ml) Ruby or LBV port
- 3 branches fresh thyme
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 140°C (275°F).
- Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
- In the same Dutch oven over medium heat, soften the vegetables, adding oil as needed. Add the honey and deglaze with the port. Add the shanks and thyme. Bring to a boil, cover and transfer to the oven. Bake until the meat is tender enough to be cut with a fork, about 2 hours. Adjust the seasoning.
- Serve with Creamy Mushroom Polenta.

Port-Braised Veal Shanks

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Ingredients

Preparation

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