Roasted veal shank seasoned with garlic and rosemary is a wonderfulcombination. This recipe formulated by Chef Philippe Chevrier of the Domaine deChâteauvieux in Savigny, Switzerland, slow cooks the veal to perfection. Bybraising the veal for four hours, the meat becomes juicy and tender. To give it anice brown crust, it’s broiled for a few minutes. It’s served with vegetables,making it a really hearty main course. A good French wine like Brouilly should beperfect with it.
In this recipe, veal shanks, marrow and sweetbreads are used as mainingredients. Veal is the meat of young male cattle. Its finer texture and moredelicate taste makes it a much better choice than the older cattle for this dish.Unlike the reddish color of beef, veal is lighter and is more tender. Meanwhile,the shank is the leg bone under the knee. Inside the bone is the precious marrow,priced for its luxurious and buttery taste.Two cooking techniques are employed by the chef in making this recipe.The first, braising the veal, helps in tenderizing the meat by undergoing a wetheat method. To give it further flavor, it is seared in the broiler using a dry heatmethod. As a result, you have a meat that is crispy outside while the inner partremains soft, tender and juicy. One bite is a true epicurean delight.To assemble the dish, the vegetables are arranged on the serving pantogether with the braised shank, the bone marrow, and the veal sweetbreads.The latter refers to the thymus (gullet, neck, or throat), pancreas (stomach, belly,or heart), or other glands (ear or cheek) of the animal. Chef Chevrier makes offalbrochettes with the sweetbreads, sticking them in skewers to make kebabs. Servethe veal with a glass of Brouilly. You can also try watching some recipe videosonline
Ingredients 1 veal shank 2 marrow bone 3/4 cups fond blanc (white stock) 3/4 cups dark stock 3/4 oz. butter (mixed with garlic and parsley) salt, peppervegetables for the mirepoix: 1 carrot 1 shallot 2 garlic cloves 1 leek 1 fresh tomato 1 onion parsley rosemaryAccompanying vegetables: 1 bunch of young carrots 1 bunch of turnips 1 bunch of asparagusOffal brochettes: sweetbread from veal
Preparation Instruction1. Prepare the veal shank for braising. Tie the veal shank with a string to hold ittogether. Baste it with some veal stock as it braises in a low heat at a 100° for 4hours. Reduce then set aside the braising sauce.2. Remove the shank from the pan, wrap the exposed bone with aluminum foiland then brush the meat with an herbed butter. Stick it on a metal spit or skewerthen broil over a gas flame for 15 minutes or more until the surface is brown andcrisp. Keep on brushing the garlic parsley butter as it broils.3. In a pan, melt butter then sauté the carrots, turnips, and asparagus until slightlybrown.4. Assemble the dish. Remove the tie and foil from the shank. Arrange it on a panwith the side vegetables (along with the marrow bone, if desired). Garnish withsweetbread from veal in brochettes and rosemary branches. Drizzle with reducedbraising sauce.