Veal Shank Pot Au Feu

The beautiful Fandango Restaurant in Pacific Grove, California provided the recipe for this elegant and delicious dish.
Yield 4 servings

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

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

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