Slow-braised, richly aromatic, and elegant enough for a festive dinner yet comforting enough for a cozy family meal at home, Rustic Braised Veal Shanks in a Herb Vegetable Reduction celebrates the artistry of classic French cooking—elevated by Maison Gabrielle’s hand-selected herbs and spices.

This braise transforms humble veal shanks into a dish of extraordinary depth: tender, fork-ready meat slowly cooked in a savory, herb-infused sauce, with layers of onions, carrots, tomatoes, and a touch of white wine enriching every bite. The slow oven braise allows flavors to meld and intensify, while a finishing sprinkle of fresh lemon zest brightens the richness, creating a dish that is simultaneously luxurious, comforting, and unforgettable.

Perfect for intimate dinners, celebratory meals, or any occasion that calls for a show-stopping winter centerpiece.

Cook Time & Servings

Ingredients

• 4 veal shanks | about 1 ½ inches thick, 350–400 g each
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large onion, finely diced
• 2 large tomatoes
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, crushed
• 1 cup dry white wine
• 2 cups veal or chicken stock (unsalted if possible)
• 1 ½ tsp Maison Gabrielle Dried Sage | Lightly ground
• 1 tsp Maison Gabrielle Dried Basil
• Salt and freshly ground black pepper
• Zest of 1 lemon (for finishing)

 Instructions

1. Pat the veal shanks dry. Sprinkle generously with salt, pepper, and ½ teaspoon of the sage.
2. Heat olive oil and butter in a heavy Dutch oven over medium-high.
3. Add the veal and brown on all sides until golden, about 8–10 minutes. Transfer the shanks to a plate and set aside.
4. In a heavy Dutch oven, heat olive oil and butter over medium-high. Sear the shanks until golden on all sides, about 8–10 minutes. Remove and set aside.
5. In the same pot, sauté onions, carrots, tomatoes and celery until softened and lightly golden, about 7 minutes. Stir in garlic, the remaining sage, and dried basil. Let them bloom in the heat for 1 minute.
6. Pour in the white wine, scraping up any browned bits from the pot. Let simmer for 2 minutes.
7. Return veal to the pot. Add veal or chicken stock. The liquid should come halfway up the shanks. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Cook for 2 ½ hours, turning once, until the veal is fork-tender.
8. Remove the bay leaf. Taste the sauce and adjust seasoning to your preferences. Perhaps a bit more basil?
9. Just before serving, scatter lemon zest over the shanks to lift the richness.

Bon appétit !

Chef’s Notes

For the most tender, flavorful veal shanks, don’t rush the braise—low and slow in the oven allows the meat to become fork-tender while the sauce deepens into rich, savory perfection. Finish with a touch of lemon zest to brighten the dish and balance the richness.