Veal Shank Pot Au Feu Recipe from Fandango Restaurant in Pacific Grove California


Recipes from Our Restaurant Chefs

4 veal shanks (approximately l lb. ea.)		8 small potatoes, peeled
1/2 cup vegetable oil		2 carrots, peeled, quartered & halved
Salt & black or white pepper corn		12 mushroom heads, rinsed
1 onion, peeled & halved		1 pint white wine
1 bouquet garni (8 stems parsley, 1 bay leaf & 3 stems thyme tied together)		1/2 cup sherry, med. dry
4 leeks (white portion only), rinsed & trimmed		2 cloves

Trim veal shank and brown in oil for 10 min. Place shanks in a heavy pot and cover with cold water. Add salt, pepper, onion and garni; simmer. Cook uncovered for 30 min. Cover and put in med. hot oven, bringing broth to simmer for 45 min. Add leeks; cook for 15 min. Add remaining vegetables along with sherry and wine and cook until vegetables are done. Discard onion & garni. On a platter, place vegetables around veal and top with broth. Garnish with cloves and serve with cornichons, Dijon mustard and horseradish condiments.