Veal Shanks With Dried Cranberries

Ingredients

• 1 tablespoon vegetable oil
• 4 veal shanks, about 1/2 pound each
• 8 shallots, peeled and minced
• 1 clove garlic, peeled and minced
• 2 tablespoons Sherry vinegar
• 1 cup dry white wine
• 3 cups chicken broth, homemade or low-sodium canned
• 1 small celery root, peeled and diced
• 2 carrots, peeled and diced
• 1 cup dried cranberries
• ¼ cup grated orange rind
• 1 tablespoon fresh thyme leaves
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup minced mint leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    594 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 32 grams sugars; 55 grams protein; 171 milligrams cholesterol; 1722 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a heavy-bottom saucepan. Add the veal shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
2. Add the shallots and the garlic. Cook until soft, about 5 minutes. Increase the heat to high. Add the vinegar and simmer until it glazes the bottom of the pan, about 3 minutes.
3. Add the wine and simmer until reduced to 1/2 cup, about 5 minutes. Add the remaining ingredients. Stir to combine.
4. Return the shanks to the pan. Cover partly and simmer over medium-low heat until the meat falls off the bone, about 2 hours. Season to taste with salt and pepper. Divide among 4 plates and garnish with the mint. Serve with root vegetable puree (recipe below).

2 hours 30 minutes