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Veal Shanks Braised in Exotic Mushroom Sauce

4 Servings


No Added Sugars

Nutritional Facts Per Serving

34.5 g
9.3 g
0.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 282
  • Fat 11.1 g
    • Saturated   1.5 g
    • + Trans 
  • Cholesterol 148 mg
  • Sodium   617 mg
  • Carbohydrate 9.3 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 34.5 g
    • Vitamin A 0 %
    • Vitamin C 2 %
    • Calcium 5 %
    • Iron 15 %


Rehydrate the mushrooms by soaking them in 1/2 cup of warm water for 30 minutes. Drain them well and reserve.

Preheat the oven to 325 degrees F. Season the veal shanks with salt and pepper. Dredge in flour, shaking off the excess. Reserve the flour.

Heat the oil in a large skillet set over medium-high. Brown the veal on both sides, then transfer to a casserole. Add the onions to the skillet and cook for 3 minutes; mix in the garlic and cook 1 minute more. Mix 3 Tbsp. of the reserved flour into the skillet; discard the rest.

While mixing steadily, slowly pour in the wine until a thick paste forms. Slowly mix in the stock and bring to a simmer; stir in the reserved mushrooms, chopped rosemary and then season with salt and pepper. Pour this mixture over the veal shanks.

Cover and bake for 2 hours, or until the meat is very tender and falling off the bone. Skim any fat from the surface of the veal before serving.

Note: Dried mushrooms are sold in small bags in the produce department. The brand used in this recipe was All Seasons Mushrooms.

Serving Suggestions

This veal dish is great with steamed broccoli that has been drizzled with extra virgin olive oil and lemon juice, and sprinkled with salt and freshly ground black pepper. In addition, serve the risotto featured in our website recipe for Roasted Vegetable Kebabs on Parmesan Risotto.

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