Braised Veal Shanks with Citrus and Sage

Braised Veal Shanks with Citrus and Sage

Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY

12 servings


  • 12 each or about 9 lb – Veal shank cross cuts, cut 1-1/2 inches thick (IMPS/NAMP 1357 or 1312)
  • 1-1/2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1/4 cup Vegetable oil
  • 1 cup or 8 oz Unsalted butter
  • 5-1/3 cups or 1 lb 7-1/2 oz Chopped onions
  • 3-1/3 cups or 14 oz Chopped turnips
  • 1-1/3 cups or 6 oz Chopped carrots
  • 1-1/4 cups or 4-1/4 oz Chopped leeks, light part only
  • 1 cup or 3-3/4 oz Chopped celery
  • 1 cup or 5 oz All-purpose flour
  • 1-1/2 cups Dry white wine
  • 6 Tbsp or 3 oz Tomato paste
  • 2-1/2 qts Rich veal stock
  • 1 qt (plus more if needed) Fresh orange juice
  • 1/4 cup or 1/2 oz Chopped fresh sage leaves (stems reserved)
  • Kosher salt as needed
  • Freshly ground black pepper as needed


  • 48 each Orange segments
  • 36 each Lemon segments
  • Orange zest, blanched as needed
  • Lemon zest, blanched as needed
  • Thinly sliced fresh sage leaves as needed

Bouquet Garni:

  • 2 Tbsp or 1/2 oz Black peppercorns
  • 4 to 5 each Parsley sprigs
  • 1 tsp Dried thyme leaves
  • 3 each Bay leaves
  • 3 each Garlic cloves, smashed
  • Sage stems (reserved from chopped sage) as needed


Bouquet Garni:
Prepare bouquet garni; set aside.

  1. Season veal shanks with salt and pepper. Heat oil in large roasting pan. Add veal shanks; brown evenly. Remove shanks from pan. Set aside.

  2. Melt butter in roasting pan. Add onions, turnips, carrots, leeks and celery; sauté until tender and onions are translucent. Sprinkle flour over vegetables; sauté 2 to 3 minutes. Deglaze pan with wine and tomato paste; reduce to au sec. Add veal stock, orange juice, bouquet garni and sage. Return shanks to pan. Bring liquid to a boil; cover tightly. Braise in 350°F oven 1-1/2 hours or until shanks are fork-tender.

  3. Remove shanks from pan; trim off any fat. Place each shank in individual 12-oz casserole dish. Strain braising liquid into large saucepan. Reduce until sauce is syrupy and clarified but not too intense, skimming often. Season with salt and pepper; adjust flavor and consistency with more orange juice (about 1/2 cup). Strain sauce and ladle 2 oz over each shank. Cover and refrigerate overnight.

  4. Cover casserole dish with foil. Bake in 350°F oven 40 minutes or until heated through. Garnish with 4 orange and 3 lemon segments, citrus peels and sage.


Foreshank – 312
Hindshank – 337
Osso Buco – 1312, 1337