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Braised Veal Shank with Mavrodaphne and Thyme

This slow-braised veal shank dish is a rich and aromatic centerpiece, deeply rooted in Greek culinary tradition. The combination of Mavrodaphne wine, fresh thyme, and a medley of root vegetables creates a deeply flavorful sauce that enhances the tender, fall-off-the-bone meat. Mavrodaphne, a sweet red wine native to Greece, lends a unique depth and complexity to the dish, balancing the savory richness of the veal. The slow cooking process allows the flavors to meld beautifully, resulting in a luxurious, melt-in-your-mouth experience. Traditionally served with creamy mashed potatoes or a delicate pilaf, this dish is perfect for special occasions or a comforting weekend meal. Whether enjoyed with family or shared at a festive gathering, this braised veal shank is a testament to the beauty of slow-cooked Greek cuisine.

Main | Greek | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Paleo | Shellfish-Free | Soy-Free | Braised Meat Dish | Mixing Bowl | Pot | Sieve | Carrot | Celeriac | Thyme | Veal | Marinating | Sautéing | Searing | Simmering | Straining | Comfort Food | Family Gathering | Festive | Weekend | Make-Ahead | Overnight | Slow
Time to complete

Prep

20min

Cook

3h

Wait

12h

Total

15h 20min

Ingredients (Makes 4 portions)

Ingredients

  • 4 veal shanks (450-500 g / 1 lb each)
  • 1 large onion, thickly sliced
  • 2 medium carrots, preferably organic, thickly sliced
  • 1 medium celeriac, preferably organic, cut into medium chunks
  • 120 ml / ½ cup olive oil
  • 3 garlic cloves, thinly sliced (or to taste)
  • 2 bay leaves
  • 750 ml / 3 cups Mavrodaphne wine
  • 1 liter / 4 cups homemade beef stock
  • Salt and freshly ground black pepper, to taste

Thyme

  • 4 sprigs fresh thyme or 1 tbsp dried thyme
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 5
  • Fiber: 1
Directions

Marinating the Veal Shanks

  • 1. Rinse the veal shanks thoroughly to remove any bone fragments, then pat them dry and place them in a large bowl.

  • 2. Add the onion, carrots, celeriac, half of the thyme (if using fresh, add half the sprigs whole), garlic, and bay leaves.
  • 3. Pour in the Mavrodaphne wine, mix well, cover with plastic wrap, and let marinate for 3-4 hours (ideally overnight, up to 12 hours).
  • 6. Flip the shanks and sear for another 3-4 minutes, turning occasionally until evenly browned. Remove and set aside.
  • 9. Add the beef stock and enough water to nearly cover the shanks.
  • 10. Once boiling, season with salt and pepper, reduce the heat to low, cover, and simmer gently for 2½-3 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
  • 12. Strain the remaining liquid and return it to the pot. Boil uncovered over high heat until reduced by half and thickened to a glossy consistency.
  • 13. Return the veal shanks to the pot, bring to a gentle simmer, and sprinkle with the remaining thyme leaves.

Preparing the Ingredients

  • 4. Remove the veal shanks from the marinade and set aside. Strain the marinade, reserving the liquid separately from the vegetables.

Searing the Veal Shanks

  • 5. Heat the olive oil in a wide, heavy-bottomed pot over high heat. Once hot, add the veal shanks in a single layer and sear for about 5 minutes until deeply browned on one side.

Cooking the Vegetables

  • 7. In the same pot, sauté the strained vegetables in the remaining oil over high heat for 3-4 minutes until caramelized. If needed, add a little more olive oil.

Braising the Veal Shanks

  • 8. Return the veal shanks to the pot and pour in the strained marinade. Bring to a boil.

Finishing the Sauce

  • 11. Remove the veal shanks and keep warm, covered with foil.

Serving

  • 14. Serve hot with mashed potatoes or pilaf, spooning the rich sauce over the meat.
Cookix's Secrets

Alternative Cooking Method

  • Cook in a slow cooker on low for 6-8 hours instead of stovetop braising.

Alternative Proteins

  • Substitute veal with beef short ribs or lamb shanks for a different take.

Bold Flavor Enhancements

  • Incorporate a splash of balsamic vinegar for added depth.

Healthier Version

  • Use less olive oil and opt for leaner cuts of veal.

Marination

  • For deeper flavor, marinate the veal shanks overnight.

Sauce Reduction

  • Reduce the sauce slowly to concentrate flavors without burning.

Searing

  • Ensure the pot is very hot before searing to achieve a deep caramelization.

Seasonal Tweaks

  • Add root vegetables like parsnips or turnips for a winter variation.