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Braised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables Recipe
Flavors of France
Cooking time: 2 hours
Total time: more than 2 hours
Preparation time: 20 minutes Cooking time: 2 hours
Difficulty: Easy
Chef's Note
Choose a shank from a suckling calf, but not too young so that the meat will stand up to the cooking. Marinate it for a few hours in wine which has first been gently warmed to bring out all its acidity; let cool and pour over the shank. It is best to use the same wine that you will later serve with the dish.
I like to accompany the veal shank with carrots, young leeks and celeriac.
Ingredients
Ingredients for 6 servings
- 2 kg (4 1/2 lb.) Veal shanks
- 1 liter (4 cups) Chinon wine
- Oil
- Aromatic garnish:
- 100 g (3 1/2 oz.) onion
- 100 g (3 1/2 oz.) carrot
- 100 g (3 1/2 oz.) pork rind, cut into strips
- 5 cloves of garlic
- 1 bouquet garni
- 200 ml (3/4 cup) fresh pork blood
- 1 liter (4 cups) chicken stock
- Salt and pepper
- Final garnish:
- 100 g (3 1/2 oz.) pearl onions, caramelized
- 100 g (3 1/2 oz.) chanterelle mushrooms
- 50 g (2 oz.) fresh pork belly, cut into strips
Method
- Season the shank with salt and pepper. In a casserole, brown the shank in oil on all sides; add the flavouring ingredients; pour in the wine.
- Add the strips of pork rind and the chicken stock; let cook approximately 1 ½ hours.
- At the end of the cooking time, remove the shank to a deep dish, cover it and keep warm.
- Strain the cooking liquid; return to a casserole over very low heat and add the blood to bind the sauce, whisking gently so it does not coagulate.
- In a skillet, sauté the chanterelles and the strips of pork belly; add the garnish to the sauce. Serve hot.
Sommelier
With this dish, I recommend a "Les Crézeaux" Chinon, Domaine Bernard Baudry, 1990
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