Veal Shanks with Red Wine and Root Vegetables
80% автентично · European
A hearty variation of veal shanks braised in red wine, enriched with the sweetness of root vegetables like parsnips and sweet potatoes, offering a comforting and flavorful meal.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Veal shanks4 (about 1.5-2 inches thick)
- Olive oil2 tbsp
- Onion1 large, chopped
- Garlic cloves3, minced
- Carrots2 medium, cut into chunks
- Parsnips2 medium, cut into chunks
- Sweet potato1 medium, cut into chunks
- Dry red wine2 cups
- Beef broth3 cups
- Tomato paste1 tbsp
- Fresh rosemary sprigs2
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 325°F (160°C).
- 2
Season veal shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear shanks until browned on all sides. Remove and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Pour in the red wine, scraping up any browned bits. Let simmer and reduce slightly, about 5 minutes.
- 7
Return veal shanks to the pot. Add beef broth, carrots, parsnips, sweet potato, and rosemary sprigs. Bring to a simmer.
- 8
Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is tender and vegetables are cooked through.
- 9
Remove rosemary sprigs. Skim off excess fat.
- 10
Adjust seasoning with salt and pepper. Serve hot, with the vegetables and sauce spooned over the shanks.
