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Cajun Veal Shanks

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  Black pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Basil 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Veal shanks 6 Pound, cut crosswise 1 inch thick
  Butter 3 Tablespoon
  Onion 1 Large, chopped
  Green pepper 1⁄2 , diced
  Celery stalk 1 , diced
  Garlic 3 Clove (15 gm), blanched, peeled and pureed
  Veal stock/Chicken stock 3 Cup (48 tbs), heated

Preheat oven to 300 °F (150 °C).
Mix dry spices and herbs together in small bowl.
In separate bowl, place half of flour. Add half of spice mixture; mix together. Dredge veal shanks in flour mixture and set aside.
Heat butter in cast iron pan over medium heat. Add veal shanks and sear both sides of meat.
Add onion, green pepper, celery and garlic. Season with salt and pepper, mix and cook 5 minutes.
Sprinkle remaining flour over veal and vegetables. Mix and turn shanks over. Cook another 5 minutes.
Sprinkle in remaining spice mixture. Pour in veal stock, season with salt and bring to boil. Cover and cook 2 hours in oven or until veal shanks are very tender.

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