Poached Veal Shanks with Spring Vegetables Recipe
Poached Veal Shanks with Spring Vegetables
Flavors of France
Total time: more than 2 hours

Preparation time: 30 minutes
Cooking time: 2 hours 10 minutes

Difficulty: Easy
Ingredients for 4 servings
- 2 Veal shanks, boned and tied by the butcher
- 2 carrots
- 1 leek
- 1 stalk of celery
- 1 onion
- Thyme
- Bay leaf
- 3 cloves
- Parsley
For the spring vegetables
- 300 g (10 oz.) peas
- 300 g (10 oz.) green asparagus
- 200 g (7 oz.) shelled beans
- 200 g (7 oz.) white button mushrooms
- 160 g (5 oz.) new turnips
- 160 g (5 oz.) new carrots
- 200 g (7 oz.) new little potatoes
- 1 bunch of savory
- Juice of 1 lemon
- 500 ml (2 cups) cream
- 80 g (1/3 cup) butter
- 80 g (1/2 cup) flour
  1. Place the shanks in a heavy Dutch oven and cover them with cold water. Bring to a boil. Skim any impurities from the surface as needed.
  2. Add the aromatics (carrots, leek, celery, onion, thyme, cloves, parsley and bay leaf.)
  3. Cook at a bare simmer for 2 hours.

For the vegetables

  1. Clean the vegetables and pre-cook them in boiling salted water.
  2. Make a white roux with the butter and flour; season with salt and pepper.
  3. When the shanks are cooked, take three-quarters of the cooking liquid, add it to the roux and cook for 10 minutes. Add the cream and reduce for a few minutes, then add the lemon juice and some sprigs of savory. Correct the seasoning.
More recipe ideas

A recipe from Guy Guénégo of Restaurant le Mandalay-35 rue Carnot
92300 Levallois -France
Photo and collaboration: VFC, France

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up