Equipment
Ingredients
Braising Base
- 30 ml olive oil
- 4 veal shanks
- 100 g leek, rinsed, thinly sliced
- 6 cherry tomato
- 2 g ginger
- 2 garlic, peeled and smashed
- 3 g thyme
- 12 g parsley
- 12 g cilantro
- 6 g coriander seeds, cracked
- 1 g dried chili pepper
- 1 g cinnamon
- 240 ml white wine
- 950 ml chicken stock
- 2 g salt
- 1 g pepper, freshly ground
Finish
- 600 g carrot, peeled, sliced paper thin
- 15 g cilantro, minced
- 8 g chives, minced
Nutrition (per serving)
Method
Heat 30ml olive oil in a heavy-bottom pot over medium-high heat (approx 200°C/390°F).
Sear the 4 veal shanks for 3 to 5 minutes per side until deeply browned. Remove and discard any scorched bits of meat or fat from the pot.
Add the leeks, tomatoes, ginger, garlic, thyme, parsley, 12g cilantro, coriander seeds, chili, cinnamon, white wine, and chicken stock to the pot.
Bring the liquid to a boil (100°C/212°F).
Reduce heat to low and simmer the shanks until the meat is tender and pulling away from the bone, about 1.5 to 2 hours. Turn the shanks halfway through.
Remove the veal shanks from the pot and place them in a serving bowl; cover to keep warm.
Strain the cooking liquid through a sieve lined with cheesecloth into a separate saucepan.
Boil the strained liquid over high heat until it reduces to approximately 475ml (2 cups). Season with salt and pepper to taste.
Add the thinly sliced carrots to the reduced sauce and simmer for 3 to 5 minutes until tender.
Pour the sauce and carrots over the veal shanks. Garnish with minced cilantro and chives before serving.
Chef's Notes
- For the best sear, ensure your veal shanks are completely dry before adding them to the hot oil. This promotes browning and prevents steaming.
- Don't skip the cheesecloth when straining the braising liquid. It will catch any small solids and ensure a silky-smooth sauce.
- The thinness of the carrot slices is key for quick cooking and a delicate texture. A mandoline is ideal for achieving uniform, paper-thin slices.
- Taste and adjust seasoning at multiple stages, especially after reducing the sauce, as flavors concentrate significantly.
- Veal shanks benefit from resting after braising, allowing the juices to redistribute, making the meat even more tender and moist.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce to keep the meat moist.
Freezer: 3 months — Freeze in portions; carrots may soften further upon thawing.
Reheating: Warm gently in a covered saucepan over medium heat until the internal temperature reaches 74°C/165°F.
