Braised Veal Shanks with Chanterelles, Carrots, Chestnuts, and Lardons


Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

My daughter, Leila, who grew up in Morocco and is now a wine consultant, likes to cook tagines and other slow-simmered dishes from her childhood. But after a tasting trip to France, she became interested in French farmhouse dishes. I told her about a delicious dish of veal shanks smothered in carrots, chestnuts, and chanterelles.

Unfortunately, the dish didn't sound very “farmhouse” to her, and she doesn't think that veal is flavorful—or politically correct. My advice was to dispens