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Braised veal shanks with crushed potatoes


  • Heat a thin layer of oil in a large heavy-bottomed pot. Then four, season and cook the shanks until brown all over. Remove and set aside.
  • Add a little fresh oil to the pot, if needed, and gently saute the carrot, onion, leek, celery and garlic until tender, regularly stirring and scraping the bottom of the pot as you do so. Then add the wine and balsamic, mix well and reduce by about half.  
  • Pour in 2 cups stock and add the tomatoes, seasonings, parsley and thyme. Mix well and bring to the boil.
  • Return the shanks to the pot, turn the heat down, cover and simmer gently for about 1½-2 hours until the meat falls off the bone, adding more stock as needed and turning now and again. Then remove the shanks, taste the sauce for seasoning and reduce the sauce.
  • Boil the potatoes with the mint and a little salt until tender. Then drain well and lightly mash with the butter and seasonings.
  • To serve, spoon a mound of the potato on individual plates and top with a shank and plenty of the sauce.


  • olive oil
  • 4 veal shanks, French trimmed
  • plain flour
  • sea salt & freshly ground pepper
  • 1 medium carrot, diced
  • 1 large onion, diced
  • 1 large leek, white part only, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 cup dry white wine
  • ¼ cup balsamic vinegar
  • 2-3 cups chicken stock
  • 2 cans diced tomatoes
  • 1 tbsp chopped fresh parsley
  • 12 chats (baby potatoes), scrubbed & halved
  • a few thyme sprigs a few mint sprigs
  • a dollop of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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