Recipe courtesy of Ken Oringer

Slow Roasted Veal Shank with Melted Cabbage and Cippolini Onions

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  • Level: Easy
  • Total: 4 hr
  • Prep: 30 min
  • Cook: 3 hr 30 min
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1 veal shank, (4 pounds) minus hock (10 to 12 inches long)

Sea salt and pepper

4 ounces olive oil

2 tablespoons unsalted butter

2 carrots, diced

2 celery stalks, diced

1 onion, diced

10 ounces white wine

5 whole garlic cloves

2 bay leaves

4 sprigs thyme

4 sprigs parsley

6 peppercorns

1 green leek


1-ounce bacon fat

1-ounce duck fat

1 onion, sliced thin

6 shallots, sliced

1 head cabbage, shredded

Salt and pepper to taste

1/4 tablespoon caraway seeds

4 ounces white wine

16 ounces of oxtail stock

2 tablespoons unsalted butter

1-ounce rice wine vinegar


3 tablespoons unsalted butter

1/4 cup sugar

1 pound cippolini onions

Salt to taste

1 sprig thyme

Chicken stock to cover


6 tomatoes, concasse (finely chopped)

1 clove garlic, minced

1 tablespoon ginger, grated

1 tablespoon rice vinegar

1 tablespoon sugar to taste

1 tablespoon mustard seeds


  1. Season shank with sea salt and pepper. Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven. Continually baste shank and cook until brown. Add mirepoix (carrots, celery and onions) and brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek. Continually baste while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan. Remove shank and add water to pan and reduce to make a sauce. Strain and reseason with sea salt and pepper.;
  2. CABBAGE: Heat a rondeau, add bacon fat, duck fat, onions, and shallots. When shallots are lightly caramelized, add cabbage. Season lightly with salt and pepper and cook until cabbage is lightly caramelized. Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar and check seasoning.
  3. CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar. Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover. Cook until onions are glazed and lightly caramelized. Set aside.
  4. TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely. Cook until dry or jam-like consistency. Check seasoning.
  5. PLATING: Place cabbage on plate, top with shank. Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper.
  6. Wine Suggestion: Caine Five, 1995