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Braised Veal Shanks with Apple Cider & Brussels Sprouts

Braised Veal Shanks with Apple Cider & Brussels Sprouts

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Veal shanks and fresh vegetables are braised to perfection in an apple cider and chicken stock mixture and are served with roasted Brussels sprouts.  Sound delicious? That’s because it is…it takes a little more time but the result is an impressive meal that’s melt-in-your-mouth good!

serves 4 people

Ingredients

cost per recipe: $15.86

The price is determined by the national average.

  • 1

    cup all-purpose flour

  • 1

    tablespoon each saltand ground black pepper

  • 4

    pounds veal shankor pork shanks (about 4 shanks)

  • 5

    tablespoons canola oil

  • 3

    medium carrot, peeled and chopped (about 1 cup)

  • 3

    stalks celery, chopped (about 1 1/2 cups)

  • 2

    large onion, chopped (about 2 cups)

  • 3

    cloves garlic, chopped

  • 3

    sprigs fresh rosemary leaves

  • 1

    cup apple cider

  • 1

    carton (26 ounces) Swanson® Chicken Stock

  • 2

    bay leaf

  • 4 1/2

    teaspoons apple cider vinegar

  • 1

    pound Brussels sprouts, trimmed and cut in half

view nutrition info

How to Make It

Stir the flour, salt and black pepper in a shallow baking dish.  Coat the veal with the flour mixture.
Heat 2 tablespoons oil in a 5-quart heavy saucepan over medium-high heat.  Add half the veal and cook for 10 minutes or until browned on both sides.  Remove the veal from the saucepan.  Repeat with 2 tablespoons oil and the remaining veal.  Pour off any fat.
Reduce the heat to medium.  Add the carrots, celery and onions to the saucepan and cook until the vegetables are tender-crisp, stirring occasionally.  Add the garlic and rosemary and cook and stir for 2 minutes.  Season with additional salt and black pepper. 
Add the cider to the saucepan and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.  Cook for 5 minutes or until the cider has been reduced by half.  Return the veal to the saucepan.  Add the stock and bay leaves.  Reduce the heat to medium-low.  Cover and cook for 2 1/2 hours or until the veal is fork-tender.  Remove the saucepan from the heat and let stand for 10 minutes.
Remove the veal from the saucepan, cover and keep warm.  Strain the cooking liquid and discard the solids.  Return the liquid to the saucepan and heat over medium-high heat to a boil.  Cook for 20 minutes or until the liquid is reduced.
Heat the oven to 400°F.  Beat the remaining oil and the cider vinegar in a small bowl with a fork or whisk.  Spread the Brussels sprouts on a rimmed baking sheet.  Drizzle with the cider vinegar mixture and season with additional salt and black pepper.  Stir to coat.
Roast for 20 minutes or until the Brussels sprouts are tender and lightly browned.  Serve with the veal and sauce.
Step 1

Stir the flour, salt and black pepper in a shallow baking dish.  Coat the veal with the flour mixture.

Step 2

Heat 2 tablespoons oil in a 5-quart heavy saucepan over medium-high heat.  Add half the veal and cook for 10 minutes or until browned on both sides.  Remove the veal from the saucepan.  Repeat with 2 tablespoons oil and the remaining veal.  Pour off any fat.

Step 3

Reduce the heat to medium.  Add the carrots, celery and onions to the saucepan and cook until the vegetables are tender-crisp, stirring occasionally.  Add the garlic and rosemary and cook and stir for 2 minutes.  Season with additional salt and black pepper. 

Step 4

Add the cider to the saucepan and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.  Cook for 5 minutes or until the cider has been reduced by half.  Return the veal to the saucepan.  Add the stock and bay leaves.  Reduce the heat to medium-low.  Cover and cook for 2 1/2 hours or until the veal is fork-tender.  Remove the saucepan from the heat and let stand for 10 minutes.

Step 5

Remove the veal from the saucepan, cover and keep warm.  Strain the cooking liquid and discard the solids.  Return the liquid to the saucepan and heat over medium-high heat to a boil.  Cook for 20 minutes or until the liquid is reduced.

Step 6

Heat the oven to 400°F.  Beat the remaining oil and the cider vinegar in a small bowl with a fork or whisk.  Spread the Brussels sprouts on a rimmed baking sheet.  Drizzle with the cider vinegar mixture and season with additional salt and black pepper.  Stir to coat.

Step 7

Roast for 20 minutes or until the Brussels sprouts are tender and lightly browned.  Serve with the veal and sauce.

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Made With
(26 ounces) Swanson® Chicken Stock

(26 ounces) Swanson® Chicken Stock

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