Name: Veal Shank in Sorrel Cream Sauce (Jarret de Veau à la Crème d’Oseille)
Yield: Servings: 4
Cuisine: French
Ingredients: Pepper; Bouquet garni: leek (or leek greens), parsley (including root), branch celery, thyme, bay leaf; 1 medium (2 ounces) onion stuck with 2 cloves; Water (to cover); Salt; 1½ tablespoons butter; 8 ounces sorrel, picked over, stems pulled off backwards, washed in a couple of waters, parboiled for a moment (removed from heat as soon as water returns to a boil), and well drained without pressing; 2 egg yolks; 3 pounds veal shank, cut across the marrow bone into slices of from 1 inch to 1¼ inches thick (as for osso-bucco); 1 tablespoon butter; 2 tablespoons flour; ½ cup heavy cream

Preparation info

Servings:
4

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The delicate, classical crème Germiny soup and the homely blanquette are first cousins; this recipe is, on the one hand, essentially that of a Germiny garnished with meat and, on the other, that of a blanquette enhanced by the presence of sorrel. It goes without saying that it is entirely different from both in effect. Little butter-stewed onions may be added as a garnish and fresh egg noodles are the perfect accompaniment; I sometimes cook a couple of handsful of fresh