Veal Shank with Polenta
Veal shank with polenta is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 medium veal shank
- 1 Tbsp clarified butter
- 2 onions (coarsely chopped)
- 1 tbsp basil (finely chopped)
- 1 clove nutmeg
- 1 bay leaf
- 1 tsp thyme leaves (finely chopped)
- 2 tbsp parsley (finely chopped)
- 400 ml dry red wine
- Salt
- Pepper (freshly ground)
- 8 Cherry tomatoes
- 200 g instant polenta
- 30 g Butter
- 50 g grated Parmesan
Instructions
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1.
Remove the skin from the shank. Mix all marinating ingredients, place the veal shank in it and let rest for 12 hours, turning occasionally. Remove, wipe off excess liquid, pat dry, then brown all sides in clarified butter in a roasting pan.
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2.
Pour the remaining marinade over the meat, cover and simmer on medium heat for about 1.5 hours, turning occasionally and basting with the cooking liquid. Add tomatoes during the last 20 minutes.
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3.
When the shank is tender, remove it and keep warm.
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4.
Reduce the braising liquid slightly to remove excess fat and season to taste.
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5.
Serve veal shank over polenta.
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6.
Boil 1 liter water with a pinch of salt, stir in the polenta until thickened, cook according to package instructions, then remove from heat. Stir in butter and parmesan, season with salt and pepper.
