Home Recipes Lager-Braised Veal Shanks with Vegetables

Lager-Braised Veal Shanks with Vegetables

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The Milanese braise osso buco is traditionally made with dry white wine, but a lager makes a delightful substitution. At the butcher, look for thick slices of veal shank—not whole veal shanks—which are sometimes labeled osso buco. Serve over mashed potatoes, or with plenty of crusty bread to mop up all the juice.

Makes: 4

  • 4 veal shanks, cut about 1½ inches thick (about 3½ pounds total)
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • all-purpose flour for dredging
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 15-ounce can diced tomatoes, preferably fire-roasted
  • 2 cups standard lager
  • 1 cup chicken stock
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 tablespoons chopped flat-leaf parsley
  • zest of 1 lemon
  • 1 small clove garlic, minced


• Sprinkle the veal with salt and pepper. Heat oil in an ovenproof Dutch oven or large high-sided skillet over medium-high heat.

• Dredge the lamb shanks in flour, tap off any excess, and place in the pan. Brown the veal on all sides, about 8 minutes total, and transfer to a plate.

• Add the vegetables to the pan and cook until they just begin to brown, about 2 minutes. Add the lager and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the tomatoes and stock, and bring to a simmer.

• Nestle the veal, rosemary and bay leaf into the liquid and reduce the heat to maintain a simmer. Cover and simmer, turning the veal every 30 minutes, until fork-tender, about 1½ hours.

• Transfer the veal to a plate and tent it with foil to keep warm. Strain the braising liquid into a fat separator or medium bowl. Discard the rosemary and bay leaf; reserve the vegetables. If you’re using a fat separator, pour the defatted braising liquid into the pot. If you’re using a bowl, skim the fat from the top of the braising liquid and pour into the pot. Bring to a lively simmer over medium-high heat. Simmer until the liquid has reduced to 2 cups, 20 to 30 minutes.

• Combine the parsley, lemon zest and garlic in a small bowl. Return the veal and vegetables to the pot and reheat for 1 to 2 minutes, turning the veal once or twice. Transfer the veal to a serving platter and spoon the braising liquid and vegetables over the top. Sprinkle with the parsley mixture and serve.


Choose a Standard American Lager for this recipe

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