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Lime-Leaf-Braised Veal Shanks

Ingredients

  • 7 cups chicken stock, homemade or low-sodium canned
  • 8 kaffir lime leaves
  • 1 stalk lemongrass, bulbous end only, coarsely chopped
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 9 medium leeks, white part only, washed and coarsely chopped
  • 5 carrots, peeled and coarsely chopped
  • 4 tablespoons unsalted butter
  • 3 ½ teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 6 1/2-pound slices of veal shank from the thick end of the shank, about 2 inches wide
  • ¼ cup flour
  • Juice of 1 lemon
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1217 calories; 42 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 155 grams protein; 595 milligrams cholesterol; 3328 milligrams sodium

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

4 to 6 servings

Preparation

  1. In a medium saucepan combine the chicken stock and 4 kaffir lime leaves. Simmer for 45 minutes. Cool the broth to room temperature and remove the lime leaves.
  2. Place the lemongrass, ginger and remaining lime leaves in the bowl of a food processor and process until very fine. Add the leeks and pulse to a coarse dice. Add the carrots and pulse to a coarse dice. Melt 2 tablespoons of butter in a pot large enough to hold the meat in one layer over medium heat. Stir in the processed vegetables. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook, stirring occasionally, for 15 minutes, until the vegetables are soft. Remove the vegetables and set aside at room temperature.
  3. In the same pot, melt 2 tablespoons of butter over medium-high heat. Season the meat with 1 teaspoon of salt and 1/4 teaspoon of pepper. Season the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper. Lightly dust the meat with the flour. Place the meat in the pot to brown, and cook about 3 minutes per side. Set the meat aside.
  4. Pour 4 cups of the lime-leaf broth into the pot and bring to a boil using a wooden spoon to scrape any browned pieces from the bottom of the pot. Return the meat to the pot in one layer. Top with 2 cups of the cooked vegetables, reserving the rest. The broth should almost cover the meat. If it doesn’t, add remaining broth. Simmer, covered, for 1 1/2 hours, until the meat is very, very tender.
  5. Remove the meat to a platter. Strain the broth, discard the solids and skim off fat. Stir the reserved vegetables into the broth. Tear the meat into bite-size pieces, discarding the bones. Return the meat to the broth and heat through. Season with 1 teaspoon salt, pepper and lemon juice. Serve over steamed basmati rice.

About 3 hours 15 minutes

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