Veal shanks with honey and lemon
Delicious veal shanks braised with honey and lemon, perfect for a warm winter meal. Serves 4, cooks in 4 hours. Enjoy with mashed potatoes and greens.
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Cooking tools:
- Butcher's twine
- Parchment paper
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 30 grams (1 ounce) butter, softened
- 4 french-trimmed veal shanks (2kg)
- 1 medium lemon (140g), quartered
- 1/3 cup (115g) honey
- 4 cloves garlic
- 1/3 cup (80ml) dry white wine
- 1/3 cup (80ml) veal or beef stock
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