Veal Shank with Olives

INGREDIENTS YOU WILL NEED FOR VEAL SHANK WITH OLIVES

To prepare Veal Shank with Olives, you’ll need the following ingredients:

Main Ingredients

• 4 veal shanks (about 2 pounds)
• 1 cup green olives, pitted and halved
• 2 preserved lemons, thinly sliced
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/4 cup olive oil
• 2 cups chicken broth
• 1/4 cup pomegranate juice
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish

WHERE TO FIND VEAL SHANKS AND PRESERVED LEMONS

Before diving into the recipe, you may be wondering where to find veal shanks near me. Veal shanks can usually be found at butcher shops, farmers’ markets, and some higher-end grocery stores. They may be labeled as osso buco, which is the Italian name for veal shanks. If you can’t find them locally, many online butchers will ship fresh cuts to your door.

As for the preserved lemons, you can find them at Mediterranean or Middle Eastern grocery stores. You can also make your own preserved lemons by packing whole lemons with salt and letting them ferment for about a month, though for convenience, store-bought preserved lemons will work just fine.

STEP-BY-STEP INSTRUCTIONS FOR VEAL SHANK WITH OLIVES

Now, let’s dive into how to make Veal Shank with Olives. This easy-to-follow recipe will guide you through each step to create a tender and flavorful dish.

STEP 1: SEASONING AND SEARING THE VEAL SHANKS

Start by seasoning the veal shanks generously with kosher salt, freshly ground black pepper, and the ground cumin and turmeric. This seasoning blend will add depth and flavor to the veal as it cooks. Let the veal shanks sit for a few minutes to allow the seasoning to penetrate the meat.

Heat the olive oil in a Dutch oven or big pot with a heavy bottom over medium-high heat. Once the oil is hot and shimmering, add the veal shanks to the pot. Sear the veal shanks on all sides until they are golden brown and develop a nice crust. This process takes about 3-4 minutes per side and helps seal in the juices of the meat.

After searing, remove the veal shanks from the pot and set them aside on a plate.

STEP 2: SAUTÉING THE AROMATICS

In the same pot, add the sliced onions, minced garlic, and grated ginger. Sauté these aromatics for about 5 minutes until the onions become soft and translucent. The aromas from the onions, garlic, and ginger will begin to fill your kitchen, signaling that the dish is coming together.

These ingredients are the foundation of the sauce that will braise the veal shanks, so take your time to allow them to soften and become fragrant.

STEP 3: ADDING SPICES AND LIQUIDS

Once the onions have softened, it’s time to add the spices. Sprinkle the ground cinnamon and cumin over the sautéed onions, garlic, and ginger, and stir to combine. Allow the spices to toast for 1-2 minutes so their essential oils are released, adding a fragrant base to the dish.

After the spices have bloomed, pour in the pomegranate juice. Scrape off any browned bits from the pot’s bottom using a wooden spoon. These bits, known as fond, are packed with flavor and will enrich the braising liquid.

Next, add the chicken broth to the pot and bring the mixture to a gentle simmer. The liquid will form the base of the braising sauce, ensuring the veal shanks stay moist and tender while they cook.

STEP 4: BRAISING THE VEAL SHANKS

Return the seared veal shanks to the pot, nestling them into the braising liquid. Make sure the liquid covers the veal about halfway. If needed, add a little more broth or water to ensure the meat is submerged.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the veal braise for 2 hours. During this time, the veal will become incredibly tender, and the flavors from the broth, spices, and meat will meld together. The braising process is slow but essential for achieving that melt-in-your-mouth texture.

STEP 5: ADDING OLIVES AND PRESERVED LEMONS

After 2 hours, it’s time to add the olives and preserved lemons to the pot. Stir the olives and lemon slices into the braising liquid, making sure they are evenly distributed around the veal. These ingredients will impart their distinctive flavors to the dish, adding a briny and tangy element that cuts through the richness of the veal shanks.

Cover the pot again and continue to cook the veal for an additional 30 minutes. This final cooking step ensures the olives and preserved lemons infuse their flavors into the sauce and that the veal remains tender.

STEP 6: TASTING AND ADJUSTING THE SEASONING

Once the veal shanks are tender and the olives and preserved lemons have flavored the braising liquid, it’s time to taste the dish. Adjust the seasoning as necessary with salt, pepper, or even a little more preserved lemon for an extra citrusy kick. If the sauce feels too rich, you can add a splash of water or more chicken broth to thin it out.

Once the flavors are balanced, remove the veal shanks from the pot and place them on a serving platter. Spoon the sauce and olives over the veal shanks, and garnish with fresh cilantro for a burst of color and fresh flavor.

SERVING SUGGESTIONS FOR VEAL SHANK WITH OLIVES

This veal shank recipe is hearty enough to be served on its own, but pairing it with a few complementary sides will round out the meal and make it even more satisfying. Here are some great options for serving:

• Couscous: A classic accompaniment to Mediterranean dishes, couscous is perfect for soaking up the flavorful sauce from the veal shanks.
• Roasted Vegetables: Roasted root vegetables like carrots, parsnips, or potatoes add natural sweetness to balance the savory richness of the veal.
• Rice Pilaf: The subtle flavor of rice pilaf works well with the braised veal, especially when garnished with fresh herbs like parsley or cilantro.
• Crusty Bread: A good loaf of crusty bread is ideal for sopping up the braising sauce, making it a great addition to the meal.

VARIATIONS AND TIPS FOR VEAL SHANK WITH OLIVES

HERB VARIATIONS

Feel free to add fresh herbs to the braising liquid for added complexity. Rosemary, thyme, or bay leaves are great options that pair well with the flavors of the veal and spices.

CHANGING UP THE OLIVES

While this recipe calls for green olives, you can experiment with other varieties like Kalamata olives or black olives. Each type will impart a slightly different flavor, so don’t hesitate to try out different options based on your personal preference.

CONCLUSION: WHY YOU SHOULD TRY VEAL SHANK WITH OLIVES

Veal Shank with Olives is a dish that beautifully combines tender meat with vibrant flavors, making it the ideal option for anyone seeking to elevate their dinner game. The slow braising process ensures the veal shanks turn out incredibly tender and juicy, and the preserved lemons introduce a tangy brightness that balances the richness of the veal. The olives contribute a perfect touch of brininess that adds depth to the dish, while the spices, such as cumin, cinnamon, and turmeric, offer a complex and aromatic foundation.

This veal shank recipe is not only a feast for the taste buds but also an ideal choice for a special occasion, a cozy dinner, or whenever you wish to create a memorable dining experience. Paired with couscous, roasted vegetables, or a slice of crusty bread, it’s a meal that will impress your guests and leave everyone at the table asking for more.

If you’re on the lookout for veal shanks near me, remember that this cut of meat is available at most butchers, and with this recipe in hand, you’ll have a delicious, flavorful meal ready to enjoy. Experiment with the ingredients, try different olives, or add a few fresh herbs to suit your tastes—the flexibility of this dish makes it a great option for any occasion.

With its rich, bold flavors and tender meat, Veal Shank with Olives is sure to become a staple in your cooking repertoire. Don’t hesitate to give it a try—you’ll be amazed at how simple ingredients can create such a delicious and memorable meal.

Enjoy!