Braised Veal Shanks (Jarret de Veau)
Classic French braise of cross-cut veal shanks in white wine and broth until fork-tender, finished with a silky pan sauce. Restaurant-quality comfort in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
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Open the appInstructions
Step 1
Pat veal shanks dry with paper towels. Season generously with salt and pepper on all sides.
Step 2
Heat olive oil in a large heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.
Step 3
Working in batches, sear veal 3–4 minutes per side without moving until deeply browned. Transfer to a plate.
Step 4
Add onion halves, carrots, and celery to the pot. Cook 4 minutes, stirring occasionally, until edges color.
Step 5
Pour in wine. Scrape up browned bits from the bottom with a wooden spoon for 1 minute.
Step 6
Return veal to the pot. Add stock, thyme, and bay leaf. Liquid should come three-quarters up the shanks.
Step 7
Cover and bring to a simmer over medium-low. Braise 35–40 minutes until veal is fork-tender at the bone.
Step 8
Transfer veal to a warm serving platter. Strain braising liquid, discarding solids; skim fat from the surface.
Step 9
Return liquid to the pot over medium-high. Simmer 2–3 minutes until slightly reduced and glossy.
Step 10
Pour sauce over veal and serve immediately with creamed polenta, risotto, or crusty bread.
Tools you’ll need
- large heavy pot or 5-quart Dutch oven with lid
- paper towels
- wooden spoon
- metal tongs
- fine-mesh strainer
- serving platter
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