Braised Veal Shank with Polenta - Great British Chefs

Name: Braised Veal Shank with Polenta - Great British Chefs
Ingredients: 1 veal shank, French-trimmed (use high-welfare British rose veal); 2 large onions; 4 carrots, peeled and left whole; 1 head of celery, separated into stalks and peeled. Reserve the leaves and combine with the herbs used to coat the veal; 1 garlic bulb; 2 lemons, zest only; 750ml of white wine; 1 bunch of thyme; 2 bay leaves; salt; pepper; 100g of polenta; 1l water; 50g of butter; 100g of Parmesan, grated; extra virgin olive oil; 150ml of extra virgin olive oil, (best quality); 25ml of Chardonnay vinegar; 60g of truffle mustard; 1/4 bunch of chervil; 1/4 bunch of tarragon; 1/4 bunch of chives; 1/4 bunch of dill; 2 sprigs of parsley; 2 sprigs of thyme, leaves picked

www.greatbritishchefs.com

Luke Holder serves up a stunning braised veal shank recipe, coated in truffle mustard and a variety of verdant herbs for a wonderful taste of spring. Served with Parmesan and butter-enriched wet...

View Original

Share this recipe:

Ingredients

1 veal shank, French-trimmed (use high-welfare British rose veal)
2 large onions
4 carrots, peeled and left whole
1 head of celery, separated into stalks and peeled. Reserve the leaves and combine with the herbs used to coat the veal
1 garlic bulb
2 lemons, zest only
750ml of white wine
1 bunch of thyme
2 bay leaves
salt
pepper
100g of polenta
1l water
50g of butter
100g of Parmesan, grated
extra virgin olive oil
150ml of extra virgin olive oil, (best quality)
25ml of Chardonnay vinegar
60g of truffle mustard
1/4 bunch of chervil
1/4 bunch of tarragon
1/4 bunch of chives
1/4 bunch of dill
2 sprigs of parsley
2 sprigs of thyme, leaves picked