Meyer Lemon-Braised Veal Shanks
Savor the tender and succulent flavor of braised veal shanks with a zesty Meyer lemon twist in this comforting dish. Browned to perfection and slow-cooked with pearl onions, this hearty meal is a delightful pairing with your favorite noodles or creamy mashed potatoes. Perfect for a cozy family dinner or a special gathering, this recipe is sure to impress with its rich and savory flavors.
— Constant Cookbook
Ingredients
- 6 veal shanks, each 8 to 10 oz.
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil, plus more as needed
- 1 jar Meyer lemon braising base
- 1 cup pearl onions, fresh or thawed frozen
- Cooked noodles or mashed potatoes for serving
Instructions
- Preheat an oven to 325°F.
- Season the veal shanks with salt and pepper. In an oval cocotte or Dutch oven over medium-high heat, warm 
the 2 Tbs. olive oil until almost smoking. Working in batches, brown the veal shanks on both sides, 8 to 10 minutes per batch, adding more olive oil to the pot as needed.
- Return all the shanks to the pot and add the braising base and pearl onions. Cover the pot with a piece of aluminum foil, then cover with the lid. Transfer to the oven and bake until the shanks are fork-tender, 2 to 2 1/2 hours.
- Skim the fat off the sauce. Serve the shanks and sauce with noodles or mashed potatoes. Serves 4 to 6.
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