| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 2 green bell peppers, thinly sliced
- Kosher salt
- 1 14.5-ounce can diced tomatoes
- 1 1/2 tablespoons sweet Hungarian paprika
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 6 cross-cut sections veal shank (about 5 pounds)
- Freshly ground pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons sugar
- 2 1/2 tablespoons extra-virgin olive oil
- 1 pound cipollini onions, peeled
- 1/2 cup white wine
- Kosher salt
- 3/4 pound wild mushrooms, broken into pieces
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Freshly ground pepper
Instructions
- Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish.
- Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes.
- Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes.
- Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm.
- Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 617 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 56 g |
| Cholesterol | 201 mg |
| Sodium | 1776 mg |
Reviews
Haven’t made this yet but I will… It looks delish! Just reading the ingredients, I know it will be yummy!
Tried…re-tried recipe w non-veal meats…boneless chicken thighs and thick pork chops.
Followed recipe exactly but used a different meat AND cooked the selected meat accordingly.
Personal opinion…this recipe makes a delicious coated/roasted meat. Cold leftovers…if any…make great sandwiches.
Annie, Fremont, CA
Followed recipe exactly but used a different meat AND cooked the selected meat accordingly.
Personal opinion…this recipe makes a delicious coated/roasted meat. Cold leftovers…if any…make great sandwiches.
Annie, Fremont, CA
This is very good but the amount of sauce is pretty limited. After baking you discard the veggies and the liquid IS the sauce. I made half the recipe for two of us with 2 veal shanks and there wouln’t have been enough sauce for a third. The mushrooms weren’t very good but the onions were fabo!! Served with Caramelized Shallot Mashed Potatoes from Epicurious.