20-Min Pan-Seared Veal Shank with Creamy Mash
Veal shanks seared golden and finished in a red-wine reduction, served over buttery mashed potatoes. Restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 pieces (1.5 inches thick, ~12 oz each) veal shanks (or beef shank cross-cuts)
- ¾ cup red wine
- ½ cup beef broth
- 1 lb potatoes, waxy (Yukon gold)
- 3 tbsp butter
- 2 sprigs fresh thyme or rosemary sprigs
Instructions
- 1
Cube potatoes into 1-inch pieces. Boil in salted water until fork-tender, ~12 minutes.
- 2
Pat veal shanks dry. Season generously with salt and black pepper on both sides.
- 3
Heat 2 tbsp butter in a large skillet over medium-high until foaming. Sear veal 3 minutes per side without moving—surface should turn golden brown.
- 4
Pour red wine and broth around the veal. Add thyme. Simmer, uncovered, 5 minutes until sauce reduces by half.
- 5
Drain potatoes. Mash with remaining 1 tbsp butter, salt, and pepper until creamy but chunky.
- 6
Divide mash between plates. Top with veal shanks and spoon sauce over. Serve immediately.
Tools you’ll need
- 12-inch skillet or sauté pan
- large pot
- potato masher
- tongs
- wooden spoon
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