Veal shank with oyster mushrooms
A fun, modern take on a classic dish: Beef Stroganoff.
YIELDS
4
TO
6
Ingredients
- 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
Directions
- 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!
