Caramelized Root Vegetables Melt in Your Mouth Veal
Indulge in the rich, savory elegance of Caramelized Root Vegetables Melt in Your Mouth Veal, a dish that combines tender, slow-braised veal shanks with the sweet, buttery flavors of caramelized carrots, parsnips, turnips, and red onion. Searing the veal locks in its juices before it’s gently simmered in a fragrant blend of white wine, beef stock, fresh thyme, and rosemary, creating a melt-in-your-mouth texture. Meanwhile, the root vegetables are lovingly caramelized with brown sugar, achieving a golden, glossy finish that perfectly complements the succulence of the veal. Serve this show-stopping meal with a drizzle of reduced pan sauce and a sprinkle of fresh parsley for a restaurant-quality main course that’s as stunning as it is satisfying. Perfect for cozy gatherings, special occasions, or when you crave comfort food with gourmet flair!
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Recipe Information
Ingredients
- 4 pieces Veal shanks
- 2 large Carrot
- 2 large Parsnip
- 1 large Turnip
- 1 large Red onion
- 4 Garlic cloves
- 6 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 4 tablespoons Butter
- 3 tablespoons Olive oil
- 2 cups Beef stock
- 1 cup White wine
- 3 tablespoons Brown sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley (optional garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the veal shanks on both sides with salt and black pepper, then dust them lightly with flour.
Heat 2 tablespoons of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the veal shanks for 2-3 minutes per side until golden brown. Remove and set aside.
Add 2 tablespoons of butter to the same pan and reduce the heat to medium. Sauté the chopped garlic for 1 minute, then pour in the white wine to deglaze the pan. Scrape the bottom of the pan to release the browned bits.
Return the veal shanks to the skillet, add thyme, rosemary, beef stock, and bring to a simmer. Cover with a tight-fitting lid or foil and transfer to the preheated oven. Cook for 90 minutes, flipping the veal halfway through.
While the veal is in the oven, peel and cut the carrots, parsnips, turnip, and red onion into evenly sized pieces to ensure even cooking.
In a large skillet, heat the remaining olive oil and 2 tablespoons of butter over medium heat. Add the vegetables and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
Sprinkle the vegetables with brown sugar and continue to cook, stirring frequently, until the vegetables are beautifully caramelized, about 10-12 minutes. Remove from heat and set aside.
Once the veal shanks are fork-tender, remove them from the oven and transfer them to a serving platter. Strain and reduce the pan juices on the stovetop over medium heat to thicken (optional).
Serve the veal shanks on a bed of caramelized root vegetables. Drizzle with the reduced sauce and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 62.9 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4597 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
