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Veal Shank Fricassee


  • 2 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 veal shanks (about 1 pound)
  • 1 tablespoon canola oil
  • 1-1/2 cups water divided
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 bay leaf
  • 4 medium carrots, cut into 1-inch slices
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons cornstarch


  • 1. In a large resealable plastic bag, combine flour and seasonings. Add veal shanks; seal and turn to coat.
  • 2. In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
  • 3. Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf.
  • 4. In a small saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Nutrition Facts

1 each: 703 calories, 27g fat (9g saturated fat), 218mg cholesterol, 2578mg sodium, 57g carbohydrate (14g sugars, 8g fiber), 56g protein.


Average Rating:
  • BeckyNU
    Nov 6, 2016

    This meal was delicious. I would love to see more of your recipes.

    Roberta :)

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