Veal Shank with Apricots and Saffron
This is a must add to your list of weekend go-to recipes. Perfect on a cold winter night, serve with some creamy mashed potatoes for a satisfying feed.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
Ingredients
- 2-3 tbsp olive oil
- 1 1/2 kg veal shank
- 3 carrots, roughly chopped
- ½ celeriac, roughly chopped
- 2 garlic cloves, finely chopped
- 300 g shallots, roughly chopped
- 12 dried apricots
- 250 ml dry white wine
- 400 ml beef stock
- ½ bunch thyme
- 1 bay leaf
- 1 g saffron
- Salt
- black pepper
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