Veal Shanks with Apple, Fennel, and Chanterlle

Beautiful slow cooked veal shank.

Veal Shanks

  1. Preheat oven to 275F.
  2. Use a large dutch oven.
  3. Cook 4 slices diced bacon. Remove bacon and set aside, save the fat.
  4. Salt and pepper 4 veal chops and then brown them in bacon fat.
  5. Set the chops aside.
  6. Add a diced onion, a small diced fennel bulb, and 3 diced carrots to the bacon and veal  fat. Cook until onion is translucent.
  7. Add 1/2 lb chanterelles and 2 apples diced and cooked for awhile.
  8. Add 2 cups marsala wine and 2 cups beef broth and add the bacon back.
  9. Cook over high temperature until the alcohol is gone.
  10. Season with salt, pepper, and thyme. Bring to boil.
  11. Put veal chops back in the veggies/broth mixture and in the oven for 3 hours.

Served with boiled small red potatoes and roasted broccoli.

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