Back to Recipe Menu

Veal shanks with barley & pumpkin risotto


  • Heat a thin layer of oil in a large heavy-bottomed pot.
  • Flour and season the shanks and brown on all sides until sealed. Then remove.
  • Pour off any excess oil from the pot, add a little fresh oil and gently sauté the onion, carrots, celery and garlic. Add 3 tbsp flour, mix well and cook for a few minutes, continually stirring. Then add 2 litres stock with the tomatoes, bay leaves, seasonings and thyme with the shanks. Stir, cover and bring to the boil. Turn the heat down and very gently simmer for about 2 hours, stirring now and again.
  • Preheat oven to 180°C.
  • After 1½ hours, roast the pumpkin until very soft.
  • At the same time, rinse the barley and cook in 1 litre stock until tender. Then stir in the pumpkin and check seasoning. 
  • Mound the risotto on individual plates and top with shanks and plenty of the sauce.


  • olive oil
  • 4 veal shanks, French trimmed
  • plain flour
  • freshly ground salt & pepper
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, crushed
  • 3 litres chicken stock
  • 1 can diced tomatoes, drained a little
  • 2-3 bay leaves
  • 1 tbsp fresh thyme leaves
  • ½ butternut pumpkin, peeled, seeded & cubed
  • 200 gm pearl barley

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm