Plume De Veau
4 Plume De Veau* veal shanks
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
1/2 cup ruby Port
4 cups reduced veal stock
3 tablespoons finely chopped
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
Mashed potatoes, for serving
Heat oil over high heat in a large, deep heavy-duty skillet or Dutch oven. Add veal and
brown on all sides. Remove and set aside.
Add carrots, onions and celery to the skillet and cook, stirring, for 5 minutes, or until
tender. Reduce heat to medium, stir in Port and stock, and cook for 2 minutes. Bring
to a boil over high heat, then remove from the heat.
Arrange veal in a heavy 13-by-9-inch roasting pan. Pour sauce over veal. Cover with
foil and bake for 90 minutes, or until tender.
Combine parsley with lemon and orange peel.
Serve veal with sauce on potatoes. Sprinkle with parsley mixture. Makes 4 servings.
Recipe created by Chef John Halligan of The Park Steakhouse.
* Brands may vary by region; substitute a similar product.
Preheat oven to 375°F.
Tie each veal shank to the bone with kitchen twine.
Combine flour, salt and pepper in a shallow dish. Dip veal in the flour.