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Prep Time
20 mins
Total Time
2 h 20 m
Serves
Serves 8

Ingredients

8
jarrets de veau de 4 cm (11/2 po) d’épaisseur
1/3 tasse
d’huile de canola
75 mL
1/2 tasse
de farine tout usage
125 mL
1 tasse
d’oignon en dés
250 mL
1 tasse
de céleri en dés
250 mL
1 tasse
de carotte en dés
250 mL
3 c. à soupe
de pâte de tomates
45 mL
1 tasse
de vin blanc
250 mL
2 tasses
de Bouillon de poulet, 30 % moins de sodium
500 mL
1 bulbe
d’ail, coupé en deux dans le sens de la largeur
12 tiges
de persil frais
3 tiges
de romarin frais
4 tiges
de thym frais
2
feuilles de laurier
1 contenant
de Sauce Marinara fraîche
288 mL

Method

Step 1
Heat 3 tbsp (45 mL) oil in a large Dutch oven over medium-high heat. Season veal shanks with salt and pepper. Dredge shanks in flour, shaking off excess. Working in batches, sear shanks until well browned on both sides, adding oil if necessary. Remove shanks from pan. In same pan, sauté onion, celery and carrot until tender and slightly caramelized, about 5 min. Lightly season with salt and pepper. Stir in tomato paste and cook 2 to 3 min. Add wine to pan, stirring up any browned bits on bottom and cook until reduced by half. Stir in broth, garlic, parsley, rosemary, thyme and bay leaves.
Step 2
Return shanks to pan and bring to a boil. Reduce heat to a gentle simmer, cover and cook on stove or in a 325°F (160°C) oven until meat is tender, but not falling off the bone and sauce has thickened, about 60 min. covered, then 30 min. uncovered.
Step 3
Transfer shanks to a serving platter. Strain cooking liquid and measure out 2 cups (500 mL). Mix with marinara sauce, season to taste and spoon over veal shanks.

Characteristics

Dinner One Dish Meals

Nutritional Facts Per Serving

Nutrition Description:
1/8 de la recette
Calories:
340
Fat:
13 g
Carbs:
12 g
Sugar:
40 g