A fun, modern take on a classic dish: Beef Stroganoff.
Vegetable oil, for searing/sautéing
4 14-ounce (397 g) veal shanks
Salt and pepper
10 ounces (283 g) oyster mushrooms, torn
2 medium onions, thinly sliced
3 garlic cloves, crushed
4 cups (950 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1/4 cup (60 ml) butter
1/4 cup (60 ml) flour
1 cup (240 ml) crème fraiche
1 tablespoon (15 ml) Dijon mustard
Chives, finely chopped, to garnish
Preheat the oven to 300° F (150° C).
Heat oil in a skillet over high heat.
Season the veal shanks with salt and pepper. Sear on both sides until brown, about three to four minutes per side. Remove and set aside.
Add the mushrooms and sauté for two to three minutes, until starting to brown. Remove and set aside.
Add the onions and garlic and sauté for two to three minutes until starting to soften and brown lightly.
Add the beef broth and the Worcestershire sauce. Heat to boiling; reduce heat and return the veal shanks to the liquid. Cover and simmer over low heat. Transfer to oven and cook until tender, two and two and a half hours.
In a saucepan, make a dark roux by whisking the flour and butter together over medium heat for five to six minutes.
Remove the veal shanks from the braising liquid and keep warm.
Strain the braising liquid and whisk about one and a half to two cups into the roux, continuing to whisk until thick.
Whisk in the crème Fraiche and Dijon mustard and warm through.
Return the mushrooms to the sauce (or heat separately) and heat through.
Serve the veal shanks (or individual muscles) with the sauce and mushrooms, and garnish with chopped chives. Enjoy!