Veal Shanks in Cream Sauce

Name: Veal Shanks in Cream Sauce
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Europe, German, Mediterranean
Ingredients: 1 veal shank; Salt; Pepper (freshly ground); 2 tbsp plant oil; 2 onions; 2 Garlic cloves; 2 carrots; 200 g celery; 200 ml dry white wine; 500 ml meat broth; 1 tsp peppercorns; 1 bay leaf; 400 g Broccoli; 250 g Mushrooms; 2 tbsp butter; 100 ml whipping cream

Prep: 15min

| Servings: 4 | Cook: 2h 30min

Veal shanks in cream sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

1 veal shank
Salt
Pepper (freshly ground)
2 tbsp plant oil
2 onions
2 Garlic cloves
2 carrots
200 g celery
200 ml dry white wine
500 ml meat broth
1 tsp peppercorns
1 bay leaf
400 g Broccoli
250 g Mushrooms
2 tbsp butter
100 ml whipping cream

Instructions

1.
Preheat the oven to 160°C (320°F) with both fan and top heating.
2.
Wash, pat dry, salt, and pepper the veal shanks. Brown them in hot oil on all sides in a roasting pan, then remove. Peel and roughly dice onions, garlic, carrots, and celery. Sauté until golden, deglaze with white wine. Place the shanks back, pour in some broth, add peppercorns and bay leaf. Roast in the preheated oven for 2–2½ hours, turning the shanks several times and adding more broth gradually.
3.
Wash and drain the broccoli. Blanch in salted water for about 5 minutes until firm, then shock in ice water. Clean the mushrooms and cut them into halves or quarters depending on size. Fry in hot butter for 2–3 minutes until golden brown. Toss the broccoli with a little butter, let it warm, and season with salt.
4.
Remove the veal shank from the pan (keep wrapped in foil to stay warm), strain the sauce, stir in the cream, and reduce slightly if desired. Season with salt and pepper. Place the shank on top of the mushroom‑broccoli mixture, spoon some sauce over it, and serve. Offer any remaining sauce separately.