+veal Shank Recipe

Prepare and season

Pat the veal shanks dry with paper towels. Combine kosher salt and pepper and season the meat evenly. Dredge each shank lightly in flour, shaking off excess.

Brown the shanks

In a large, heavy Dutch oven or braising pan, heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add the shanks and brown on all sides, about 4–5 minutes per side, until deep golden. Work in batches if needed. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the pan. Add diced onion, carrot and celery (mirepoix) and cook until softened and beginning to color, about 6–8 minutes. Stir in minced garlic and tomato paste and cook 1–2 minutes to remove raw tomato flavor.

Deglaze and braise

Pour in 1 cup dry white wine to deglaze, scraping browned bits from the bottom. Let the wine reduce by half (about 3–4 minutes). Return the shanks to the pot. Add beef/veal stock, bay leaf and thyme so the liquid comes halfway up the shanks (add a touch more stock or water if needed). Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise gently for 2 to 2 1/2 hours, or until the meat is fork-tender and pulling away from the bone.

Finish braising liquid

When cooked, carefully remove the shanks and keep warm. Strain the braising liquid into a saucepan, pressing the vegetables to extract flavor. Skim fat if desired. Reduce the strained liquid over medium heat until slightly thickened, about 8–10 minutes. Stir in lemon zest and chopped parsley. Adjust seasoning with salt and pepper. Keep warm for plating.

Toast and sweat

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add minced shallot and cook until translucent, 2–3 minutes. Add the pearl orzo/barley and toast, stirring, for 2 minutes so each grain is coated and slightly glossy.

Deglaze and simmer

Pour in 1 cup dry white wine and simmer until mostly absorbed. Add hot stock, 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue until the grains are tender but still with slight bite, about 25–30 minutes for pearled grains (time varies by grain).

Finish with cheese and butter

Remove from heat. Stir in 1 tbs butter and 3 oz soft goat cheese until creamy. If using, add 2 tbs grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting. Keep warm.

Build sauce

In a small saucepan over medium heat, add 1 tsp olive oil and sauté the chopped shallot until translucent, about 2 minutes. Add rice vinegar, honey, soy sauce, orange juice and Dijon mustard. Bring to a gentle simmer.

Reduce and thicken

Simmer the mixture until it reduces by about one-third and flavors concentrate, about 6–8 minutes. Mix cornstarch with 1 tbs water to make a slurry, then whisk into the sauce to thicken slightly. Cook 1 more minute until glossy.

Finish

Off the heat, whisk in cold butter to give the sauce a silky sheen. Season with freshly ground black pepper and taste for balance — add a little more honey if too tart or a splash more vinegar if too sweet. Keep warm until plating.

Spoon a generous portion of warm orzotto in the center of each plate. Place a veal shank (12 oz) on top or slightly to the side of the orzotto. Spoon several tablespoons of the reduced braising liquid over the shank and around the orzotto, then drizzle the sweet-sour signature sauce strategically for both flavor and visual contrast (about 1–2 tbs per plate).

Finish with a sprinkling of chopped parsley (gremolata-style) and microgreens or a parsley sprig. Serve with a lemon wedge on the side for a bright squeeze if desired.

Serve immediately while hot. Recommend one shank per serving.