Veal shanks with cranberries

Grain Fed veal, Milk Fed Veal
Veal Shanks
20 min Preparation
3h Cooking
4 Portions


  • 4 Fontaine Family veal shanks
  • 55 g (1/4 cup) butter
  • 2 carrots, diced
  • 1 onion, chopped
  • 1 celery stalk, diced
  • 15 mL (1 tbsp.) all-purpose flour, unbleached
  • 30 mL (2 tbsp.) old-fashioned mustard
  • 250 mL (1 cup) red wine
  • 250 mL (1 cup) veal stock
  • 4 sprigs rosemary
  • 1 orange, cut in 4
  • 80 g (3/4 cup) fresh or frozen cranberries


  • 1 whole head of garlic, peeled
  • 125 mL (1/2 cup) olive oil
  • 1 kg (4 cups) potatoes, peeled and cut into pieces
  • Salt and freshly ground pepper to taste
  • 60 mL (1/4 cup) maple syrup
  • A large pinch of ground nutmeg


  1. Preheat oven to 180°C (350°F).
  2. In a large saucepan over high heat, brown the shanks in half the butter (30 ml/2 tbsp.). Season with salt and pepper. Set aside on a plate.
  3. In the same saucepan, soften the vegetables in the remaining butter. Season with salt and pepper. Sprinkle with flour, add mustard and cook for 1 minute while stirring. Deglaze with wine and bring to a boil. Add the veal stock and return the meat to the pan. Add rosemary, orange pieces and cranberries. Bring to a boil.
  4. Cover and cook in oven for 2 hours. Remove cover and continue cooking for 1 hour, or until meat falls off the bone easily, turning the shanks a few times.
  5. Place potatoes and garlic cloves in a saucepan. Cover with cold water. Season with salt. Bring to a boil and cook until vegetables are done. Drain and return to the pan.
  6. Using a potato masher, coarsely puree the potatoes and garlic. Season with salt and pepper, add maple syrup and nutmeg and mix well.

Side dishes

Serve the garlic mashed potatoes with the lamb shanks and sauce.

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