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!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the veal shanks on both sides with salt and black pepper, then dust them lightly with flour.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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).

Step 10

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

Serving size	(2293.6g)

Amount per serving	% Daily Value*
Calories	2636.4

Total Fat 139.5g	0%
Saturated Fat 51.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 725.6mg	0%
Sodium 5152.1mg	0%
Total Carbohydrate 143.7g	0%
Dietary Fiber 24.0g	0%
Total Sugars 62.9g
Protein 166.5g	0%

Vitamin D 9.0IU	0%
Calcium 464.5mg	0%
Iron 15.4mg	0%
Potassium 4597.0mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 26.7%

Carbs: 23.0%