Veal shank simmered with red kuri squash
- Peel and chop the shallots.
- Crush 4 unpeeled garlic cloves, then peel and chop the remaining 2 garlic cloves.
- Heat some oil in a cast iron Dutch oven or a pressure cooker, and sear each side of the shank.
- Lower the heat and add the shallots and unpeeled garlic.
- Add some sweet wine and reduce until dry.
- Add the hot veal stock, the bouquet garni, and 35 cl (1 and 1/2 cups) of water.
- Simmer for 2 hours over low heat in the cast iron Dutch oven, or cook for 30 minutes in the pressure cooker, shaking it from time to time.
- 30 minutes before the end of the cooking time, wash and slice the red kuri squash.
- Fry the squash in a pan with some butter, then drench with white stock.
- At the same time, wash and chop the leaves of parsley.
- When the veal has finished cooking, remove it from the Dutch oven or pressure cooker and reduce the sauce.
- Once the sauce is reduced, season as needed and gradually add 50 g (3 and 1/2 tbsp) of butter, whisking it into the sauce. Add the chopped parsley to the sauce, as well as the two peeled and chopped garlic cloves.
- Once the sauce is finished, put the shank back in the Dutch oven, let simmer, and add the slices of squash. Finally, top with sauce.
- 1 whole veal shank with bone
- 1 kg (2.2 lbs) red kuri squash
- 10 cl (2/5 cup) sweet white wine
- 15 cl (3/5 cup) veal stock
- White or chicken stock
- 50 g (3 and 1/2 tbsp) butter
- 4 shallots
- 6 cloves of garlic
- 1 bouquet garni
- 1/4 bunch of parsley
- Salt, pepper
Why use a pressure cooker?
It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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