Veal Shank with Candied Shallots

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1 veal shank (knuckle), about 2 3/4 lb
3 tablespoons coarse sea salt
Freshly ground pepper
12 large shallots
1 tablespoon peanut oil
1 thyme sprig
3 whole cloves
2 1/2 tablespoons Sauternes or sweet white muscat wine
salt and freshly ground pepper




Season the shank all over with the coarse salt. Let stand for 1 hour. Then, preheat the oven to 300 degrees F. Wash the shank and pat dry. Place it in a 9 1/2 inch cast-iron pot.

Peel and trim the shallots; rub with the oil. Garnish the shanks with the shallots. Add thyme and cloves. Pour in the wine and cover the pot.

When the oven is hot, put the pot in the oven and cook for 3 hours, turning the shank 2 or 3 times, until the meat is golden, tender and easily detachable from the bone.

Remove the meat and set aside on a dish with the shallots. Reduce the cooking juices until golden. Stir in 2 teaspoons water and pour into a sauceboat.

TO SERVE: Serve the shank and the candied shallots warm, with the sauce on the side, and accompanied by Mashed Potatoes.


Active Time:  10 Minutes
Total Time:  4 Hours 10 Minutes
Yield: 4 Servings

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