Veal Shank with Candied Shallots
- Active Time 10m
- Total Time 4h 10m
This is a version of the traditional daube (stew) in which, through many hours of cooking, meat and vegetables are slowly candied, producing meat so tender, it can be eaten with a spoon.
- 1 veal shank (knuckle), about 2 3/4 pounds
- 3 tablespoons coarse sea salt
- Freshly ground pepper
- 12 large shallots
- 1 tablespoon peanut oil
- 1 thyme sprig
- 3 whole cloves
- 2 1/2 tablespoons Sauternes or sweet white muscat wine
- Salt and freshly ground pepper
- Mashed potatoes, for serving
Companion recipe: Mashed Potatoes
Season the shank all over with the coarse salt. Let stand for 1 hour. Then, preheat the oven to 300 degrees F. Wash the shank and pat dry. Place it in a 9 1/2-inch cast-iron pot.
Peel and trim the shallots; rub with the oil. Garnish the shanks with the shallots. Add thyme and cloves. Pour in the wine and cover the pot.
When the oven is hot, put the pot in the oven and cook for 3 hours, turning the shank 2 or 3 times, until the meat is golden, tender and easily detachable from the bone.
Remove the meat and set aside on a dish with the shallots. Reduce the cooking juices until golden. Stir in 2 teaspoons water and pour into a sauceboat.
TO SERVE: Serve the shank and the candied shallots warm, with the sauce on the side, and accompanied by Mashed Potatoes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
412 calories; 14g total fat; 234mg cholesterol; 5446mg sodium; 5g carbohydrates; 1g fiber; 61g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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