VEAL SHANK WITH SAUCE GRIBICHE

Veal Shank With Sauce Gribiche image

Provided by Craig Claiborne

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 veal shank, 4 pounds
1 clove garlic
3 quarts water
2 cups coarsely chopped onions
1 cup trimmed, scraped coarsely chopped carrots
12 peppercorns
1 bay leaf
1/2 teaspoon dried thyme
2 whole cloves
4 sprigs fresh parsley
Sauce gribiche (see recipe)

Steps:

Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 2 grams, TransFat 0 grams