Port-Braised Veal Shanks
Port-Braised Veal Shanks
Ingredients
- 6 slices veal shank (osso bucco), about 3/4 lb (350 g) each
- All-purpose flour
- 3 tablespoons (45 ml) olive oil
- 1 1/2 cups (375 ml) diced carrots
- 1 1/2 cups (375 ml) diced celery
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon (15 ml) honey
- 2 cups (500 ml) Ruby or LBV port
- 3 branches fresh thyme
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 140°C (275°F).
- Season the shanks with salt and pepper. Dredge lightly in flour to coat, shaking off any excess.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, in batches if necessary. Remove and set aside.
- In the same Dutch oven over medium heat, soften the vegetables, adding oil as needed. Add the honey and deglaze with the port. Add the shanks and thyme. Bring to a boil, cover and transfer to the oven. Bake until the meat is tender enough to be cut with a fork, about 2 hours. Adjust the seasoning.
- Serve with Creamy Mushroom Polenta.
Port-Braised Veal Shanks