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Veal shank with pink shallots

Ingredients:3 people
  • back veal shank with bone
    1 kg 500
  • bones
    1 more
  • large fresh pink shallots
  • Savoy yellow wine
    2 dl
  • coarse sea salt
    2 tablespoons
  • miniature pepper
    1 tablespoon
  • cloves
  • peanut oil
    1 tablespoon

  • 1

Difficulty:[usr 3]

Rinse the shank and the bone and roll them in coarse salt. Leave to marinate for 1 hour at room temperature.

Meanwhile, peel the shallots and cut the stem flush with the bulb. Rinse them and pat them dry.

After 1 hour, rinse the shank and the bone, pat the shank dry, oil it and place them in a 29 cm oval cast-iron casserole dish. Sprinkle it with mignonette pepper and cloves. Surround it with shallots and pour the wine. Put the butt bone next to the shank:it will give a coating and fragrant juice. Cover the casserole.

Turn on the oven, th.3 (125°C). Slide the casserole dish into the oven and cook for 3 hours without touching it.

When the shank is cooked, it, like the shallots, is all golden and tender. Serve hot.

-The pink shallots can be replaced by large sweet Saint-André onions (750 g), cut into 1 cm thick rings.

Veal shank with pink shallots

Source:The Scotto Sisters' Kitchen of Flavors