Ease of Preparation: Medium
Yield: 4-6 people
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
¼ cup (60 ml) butter
¼ cup (60 ml) flour
1 cup (240 ml) crème fraiche
1 tablespoon (15 ml) Dijon mustard
Chives, finely chopped, to garnish
Method:
Preheat 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 3-4 minutes per side. Remove and set aside.
Add the mushrooms and sauté 2-3 minutes, until starting to brown. Remove and set aside.
Add the onions and garlic and sauté 2-3 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, 2-2 ½ hours.
In a saucepan, make a dark roux by whisking the flour and butter together over medium heat for 5-6 minutes.
Remove the veal shanks from the braising liquid and keep warm.
Strain the braising liquid and whisk about 1 ½-2 cups (350-470 ml) 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, garnish with chopped chives
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