Braised Veal Shank

Name: Braised Veal Shank
Yield: Serves 4
Cuisine: French
Ingredients: 1 whole veal shank, on the bone; 1 tbsp/14 ml balsamic vinegar; ½ calf’s foot; 2 sprigs of flat parsley, chopped; 1 tbsp/14 g tomato paste; 1 carrot, cut into ½-inch/1-cm cubes; 2 medium onions, thinly sliced; 2 tbsp/28 ml olive oil; salt and pepper; 1 tbsp/14 g butter; zest of 1 lemon; 1 cup/225 ml plus 2 tbsp/28 ml white wine; 1 tbsp/14 g flour; 1 bouquet garni; 4 garlic cloves

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

½ calf’s foot
salt and pepper
1 whole veal shank, on the bone
2

Americas
Europe
France
United States
New York
Mediterranean

Method

Prep

Place the calf’s foot in a large pot, add 1 tablespoon/14 g of salt, and cover with water. Bring to a boil, then reduce to medium heat and cook for 1 hour, add