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Veal Shank Pot Au Feu
(serves 4)
from Fandango in Pacific Grove, California
4 veal shanks (approximately l lb. ea.) 8 small potatoes, peeled
1/2 cup vegetable oil 2 carrots, peeled, quartered & halved
Salt & black or white pepper corn 12 mushroom heads, rinsed
1 onion, peeled & halved 1 pint white wine
1 bouquet garni (8 stems parsley, 1 bay leaf & 3      stems thyme tied together) 1/2 cup sherry, med. dry
4 leeks (white portion only), rinsed & trimmed 2 cloves
  • Trim veal shank and brown in oil for 10 min.  Place shanks in a heavy pot and cover with cold water.
  • Add salt, pepper, onion and garni; simmer.  Cook uncovered for 30 min.
  • Cover and put in med. hot oven, bringing broth to simmer for 45 min.
  • Add leeks; cook for 15 min.
  • Add remaining vegetables along with sherry and wine and cook until vegetables are done.   Discard onion & garni.
  • On a platter, place vegetables around veal and top with broth.  Garnish with cloves and serve with cornichons, Dijon mustard and horseradish condiments.

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