Braised Veal Shanks with Wild Mushrooms and Potatoes

Really delicious braised veal shanks slowly simmered with chunky potatoes and vegetables in a rich wild mushroom sauce flavoured with rosemary and thyme.

Though the veal was floured before browning and additional flour was added to the pot, the sauce was still a little thin when everything was cooked. I used Yukon gold potatoes so they’d maintain their shape during the long cooking time….perhaps a mealier potato would have helped to thicken the sauce. I reduced it a little before serving to solve the problem.

We love osso bucco so it was no surprise that the family loved this; I enjoyed the flavour but also liked the fact that it was a complete meal…..it just needed a salad.