Veal shanks are probably best known as osso buco, a name that primarily refers to the famous Italian Ossobuco Alla Milanese. Which is a great but not the only way to cook this amazing cut. I say ‘amazing’ because I think there is nothing that can compete with braised veal shanks in terms of tenderness. With its mellow taste and melting texture, they are a real delicacy. In this recipe I slow cook veal shanks with tkemali – the Georgian plum sauce.
The Flavour Affair:
Veal Shanks + Tkemali + Tomatoes + Chicken Stock
This recipe is in fact an ode to both veal shanks and tkemali, a thick sauce made with sour plums, sugar, fresh herbs, garlic and chili. If you haven’t tried making it yet, this recipe should come as yet another incentive. Tkemali is so full of flavour that just a couple of tablespoons is enough to whip up a mouthwatering dish with minimal effort. It also keeps the list of ingredients very short. Check my homemade Tkemali recipe for a detailed description or see Preparation Tips below for a quick recap.
Veal Shanks: this is a cut from the lower leg which typically includes bone with marrow surrounded by meat. While it has a lot of muscles and tough connective tissues, they are packed with flavour and rich in gelatin. During cooking gelatin melts, endowing the meat with incredible tenderness. However, to achieve that you need to give the shanks enough time – minimum 2.5 hours of braising or slow roasting.
Tomatoes: I use fresh chopped tomatoes to add more substance and liquid to the sauce. Tomatoes and plums go very well together and make a natural pairing here. I try to avoid canned tomatoes because of their intense tart taste that can get a tad overpowering for this dish.
Chicken stock is great for deglazing the pan after frying the shanks and adds extra richness to the sauce.
Finally, I use pomegranate jewels and fresh herbs to jazz the casserole up. They immediately create a fresh, vibrant feel with their bright colors and invigorating aroma. You can also add a tablespoon of pomegranate molasses to the sauce to accentuate its sweet and sour aspects.
Preparation tips for Braised Veal Shanks with Tkemali and Tomatoes:
- First and foremost – invest 20 minutes of your time to make your own tkemali sauce! Get any type of sour plums and poach them in a little water with sugar until the skin cracks. Transfer to a colander and rub against the sides and the bottom using a whisk:
The pulp with fall through, leaving the skin and stones behind. Add back to the pot with poaching liquid, turn the heat up and reduce until thickened. Add a splash of red vinegar, finely chopped mint and parsley, whole green chili and minced garlic. Simmer for 5 minutes, remove from the heat and let cool. Store tkemali in the fridge for up to two months and use for sauces and dressings. Grab the detailed recipe here!
- Brush the shanks with a little flour and brown in oil from all sides before adding the sauce. This will give them an attractive finish.
- You can choose to deglaze the pan with either white or red wine. White wine will impart fresh, fruity notes whereas red wine will deepen the flavours.
- Braising can be done both over the stove top and in the oven. I like the stove top more because it makes it easier for me to check on the shanks and make sure there is always enough cooking liquid.
- Use twine to wrap around each shank so that they hold shape.
- Do not rush. The longer they cook, the better they taste. Allow for at least 2.5 hours of braising.
- You may wish to strain the sauce after the shanks are cooked to get rid of impurities and extra fat.
The shanks are ready when they fall apart poked with a fork. Serve them alongside fresh or roasted vegetables or a zesty salad.
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Braised Veal Shanks with Tkemali and Tomatoes
Ingredients
- 5-6 veal shanks
- Flour for dredging
- Oil for frying
- 300 ml chicken stock
- 2 generous tablespoons of tkemali sauce
- 3 tomatoes peeled and chopped
- 1 tbsp pomegranate molasses optional
- Salt to taste
- Fresh chopped mint and parsley for garnish
- Pomegranate jewels for garnish
Instructions
- Season the shanks with salt and brush with a little flour. Use twine to tie around to make sure they don’t fall apart during cooking.
- Heat olive oil in a large iron-cast casserole.
- Sear the shanks for 2 minutes on both sides to brown, 2-3 shanks at a time.
- Transfer the shanks to a plate and deglaze the casserole with 150ml chicken stock. Stir in all the brown bits.
- Add tkemali, chopped tomatoes and the rest of the stock. Mix well and taste. Add pomegranate molasses, if using, and adjust for salt.
- Return the shanks to the casserole. Cover and cook on stove top over lowest heat or in the oven at 170C for 2.5 hours.
- Check occasionally to make sure the braising liquid doesn’t boil out.
- The veal is ready when it’s falling apart. You may wish to strain the sauce to get rid of impurities and extra fat.
- Serve sprinkled with fresh herbs and pomegranate jewels, with a salad or roasted vegetables on the side.
Notes
- You can use 1/2 glass of white or red wine to deglaze the casserole.
- Braised shanks can be refrigerated for two days.
- You can swap veal shanks for beef shanks.
