Featured Cooking Video:
Veal Shank braised with Garlic and Rosemary
Restaurant: Domaine de Châteauvi
Phone:
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+41 (22)753 15 11 |
Website:
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www.châteauvieux.ch |
Address:
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Peney-Dessus |
| "A few miles from Geneva, Philippe Chevrier has created a magic place with his establishme... |
Veal Shank braised with Garlic and Rosemary
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Recipe Description:
- Tie the shank with a string before braising it. Color the vegetable mirepoix in some butter and oil. Then, color the jarret. Moisten with a little of veal fond and a little of fond blanc. Cook at 212 degrees F for 4 hours, without ebullition.
- To give it a lightly crispy outside, put it for about 15 minutes on the grill, covering the meat with the butter-garlic-parsley-mix.
- Saute the accompanying vegetables (carrots, turnips, asparagus) in butter.
- Prepare some mini offal brochettes and prepare them in a pan.
Presentation - Place the vegetables and the shank (accompanied with the marrow bone if you like) on the serving dish. Add the minis brochettes and decorate with rosemary branches. Finally, sprinkle with the reduced braisage gravy and serve.
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Meat Cooking Recipes on Video
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Servings:
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2 People |
Cooking recipe time in minutes:
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270 |
Recommended wine with the dish:
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Brouilly |
Difficulty level:
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Simple |
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Cooking Recipe Ingredients:
- 1 veal shank
- 2 marrow bone (facultative)
- 0.85 cups fond blanc
- 0.85 cups dark fond
- 0.88 oz. butter (mixed with garlic and parsley)
- Salt
- Pepper
Vegetables for the mirepoix: - 1 carrot
- 1 shallot
- 2 garlic cloves
- 1 leek
- 1 fresh tomato
- 1 onion
- Parsley
- Rosemary
Accompanying vegetables: - 1 bunch of young carrots
- 1 bunch of turnips
- 1 bunch of asparagus
Offal brochettes: |
Cooking recipe preparation instructions:
- Tie the shank with a string before braising it. Color the vegetable mirepoix in some butter and oil. Then, color the jarret. Moisten with a little of veal fond and a little of fond blanc. Cook at 212 degrees F for 4 hours, without ebullition.
- To give it a lightly crispy outside, put it for about 15 minutes on the grill, covering the meat with the butter-garlic-parsley-mix.
- Saute the accompanying vegetables (carrots, turnips, asparagus) in butter.
- Prepare some mini offal brochettes and prepare them in a pan.
Presentation - Place the vegetables and the shank (accompanied with the marrow bone if you like) on the serving dish. Add the minis brochettes and decorate with rosemary branches. Finally, sprinkle with the reduced braisage gravy and serve.
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