Spiced Wine-Braised Veal Shanks And Sweet Potato Puree
In this delectable recipe, tender veal shanks are seared to perfection and simmered in a rich and flavorful sauce infused with aromatic spices. Paired with a velvety sweet potato puree, this dish is a comforting and elegant meal for any occasion. A wonderful balance of savory and sweet flavors, this dish is sure to impress your guests and delight your taste buds.
— Constant Cookbook
Ingredients
- 6 veal shanks, about 3 1/2 lb. total
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 8 oz. shallots, peeled and halved
- 2 Tbs. all-purpose flour
- 2 Tbs. veal demi-glace
- 1 cup port
- 1/2 cup red wine
- 2 cinnamon sticks
- 3 whole cloves
- 10 peppercorns
- 2 tsp. beef stock concentrate mixed with 1 cup water
- 3 carrots, peeled and cut into 1 1/2-inch pieces
- 3 lb. sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 8 Tbs. (1 stick) unsalted butter, cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh chives
Instructions
- Season the veal shanks with salt and pepper.
- Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Warm the oil in the multicooker until shimmering. Add the veal shanks and sear until browned on all sides, about 12 minutes; transfer to a plate. Add the shallots and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the flour and demi-glace and cook, stirring constantly, for 1 minute. Add the port and red wine and cook until reduced by half, about 3 minutes. Add the cinnamon sticks, cloves, peppercorns and stock and bring to a simmer.
- Return the shanks to the multicooker and bring to a simmer. Set the multicooker on the slow cook-high setting. Cover and cook according to the manufacturer’s instructions until the shanks are tender, about 3 hours, adding the carrots during the last hour of cooking.
- Meanwhile, make the sweet potato puree: Place the sweet potatoes in a large pot and add water to cover the potatoes by 3 inches. Cover the pot and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. 

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Set a potato ricer over a large bowl and pass the sweet potatoes through in batches. Using a rubber spatula, fold in the butter until melted and season with salt and pepper. Keep warm until ready to serve.
- Transfer the shanks and carrots to a large serving bowl. Remove the cinnamon sticks and discard. Set the multicooker on the brown/sauté setting to 400°F and cook, stirring occasionally, until the sauce is thickened, 3 to 4 minutes. Adjust the seasonings with salt and pepper.
- Pour the sauce over the shanks and carrots and sprinkle the chives on top. Serve immediately with the sweet potato puree. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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