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Rosemary Braised Veal Shank

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Rosemary Braised Veal Shank


Chef Daniel Boulud
Cooking in New York City

Makes 4 servings

1 veal shank, about 2 pounds (ask your butcher to trim
the top and bottom bones)
1 tablespoon salt
1/2 teaspoon freshly ground pepper
4 sprigs rosemary, cut to the same length as the shank
5 tablespoons extra-virgin olive oil
2 large Spanish onions, peeled, trimmed and cut
into 1/2-inch thick wedges
6 cloves garlic, peeled and sliced
4 stalks celery, peeled, trimmed and cut on
the bias into 1/2-inch thick slices
2 large carrots, peeled, trimmed and cut on
the bias into 1/2-inch thick slices
1 leek, white and light green parts only, sliced, washed,
and cut on the bias into 1/2-inch thick slices
1 tablespoon whole black peppercorns, crushed
1 tablespoon tomato paste
2 bay leaves
1/2 tablespoon all-purpose flour
2 cups dry white wine
8 cups unsalted beef stock or
store-bought low-sodium beef broth
1 large tomato, peeled, seeded and cut into 1/2-inch cubes

Center a rack in the oven and preheat the oven to 350 degrees F.
Season the shank with the salt and pepper. Use kitchen twine to tie the
shank in 1-inch intervals. Tuck in the rosemary sprigs.
Warm 3 tablespoons of the olive oil in a Dutch oven or casserole over high heat. Slip the meat into the pan and brown it evenly, turning it carefully as needed until all the surfaces of the meat are a light golden brown. Transfer
the shank to a platter and let rest.
Warm the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the onions, garlic, celery, carrots, and leek and cook until the vegetables are tender but have no color, approximately 8 to 10 minutes.
Add the tomato paste, peppercorns, and bay leaves and cook for 2 minutes.
Stir in the flour, then add the wine, stock, tomato, and the shank. Bring the
liquid to a boil and cover the pot with a lid. Slide it into the oven to braise
until the shank is very tender, about 2 1/2 hours.
Transfer the meat to a heated serving platter. Cut off and discard the kitchen twine and rosemary. Boil the pan liquid until it reduces by three-quarters. Strain the sauce over the meat and serve immediately.

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