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Braised Veal Shank with Exotic Pepper Jus Recipe
Braised Veal Shank with Exotic Pepper Jus
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: more than 2 hours

Preparation time: 10 minutes
Cooking time: More than 3 hours

Difficulty: Easy
Chef's Note

Suggested garnish
Roasted green asparagus, gratin dauphinois, sautéed new potatoes, etc.

For 4 servings

- 1.5 kg (3.3 lb.) veal shank
- 200 g (7 oz.) carrots
- 150 g (5 oz.) onions
- 1 clove
- 1 celery stalk, 80 g (3 oz.)
- coarse salt as needed
- 5 g (2 tsp.) peppercorns from around the world
- 10 g (2 tsp.) tomato paste
- 200 ml (3/4 cup) white wine
- 70 g (5 Tbsp.) butter
- 100 ml (6 Tbsp.) peanut oil
  1. Cover the shank with cold water and bring to a boil. Skim the scum from the surface.
  2. Add half the aromatic garnish and the seasoning and cook over low heat for approximately 2 hours until the meat is very tender.
  3. Remove the shank from the liquid and wrap in plastic wrap; cool.
  4. Strain the cooking liquid and reduce by half.
  5. Brown the shank in peanut oil on all sides, adding the remaining aromatic garnish, cut into large cubes, and the butter.
  6. Brown the garnish and add the tomato paste.
  7. Deglaze with white wine.
  8. Add the reduced cooking liquid and peppercorns.
  9. Finish cooking the shank in a 200° C (400° F) oven for 1 hour, basting often to glaze it.
  10. Remove from the oven and transfer the shank to a platter. Strain the liquid.
  11. Correct the seasoning and pour the juice into the dish.
  12. Garnish with a nice bouquet.

To accompany this dish, we recommend a Saint Joseph, "Caprice d’Héloïse" 2005, Domaine Pierre Finon

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