Recipes 2009
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Prep Time: 3 Hours
Yields: 6 Servings

Clarence Bouchereau, a printer from Donaldsonville, La., was a fabulous cook. He was as meticulous about his food preparation as he was about his printing. Clarence's barbecued dishes were delicious, and his braised veal shanks were absolutely superb.

12 (2-inch thick) veal shanks
1 tsp salt
cracked black pepper to taste
Louisiana hot sauce to taste
½ cup seasoned flour
½ cup vegetable oil
2 cups diced onions
1 cup diced celery
1 cup diced red bell peppers
¼ cup minced garlic
1 cup diced carrots
6 cups beef bouillon
2 cups diced tomatoes in juice
1 cup red wine
1 tsp basil
½ tsp thyme
½ tsp oregano

Preheat oven to 350°F. Thoroughly season meat with salt, pepper and hot sauce. Dust veal with seasoned flour and shake off excess. In a cast iron Dutch oven, heat oil over medium-high heat. Brown shanks slowly, a few at a time, until golden brown and well caramelized in bottom of pot. Remove and set aside. In same pot, sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Blend in carrots, bouillon, tomatoes and red wine. Season with basil, thyme and oregano. Return shanks to pot and bring to a rolling boil. Cover pot, place in oven and bake 2 hours or until veal is tender. Adjust seasonings if necessary. Remove shanks to a large platter and keep warm. Strain solids from sauce, reduce it slightly and ladle over shanks. Shanks may be served with rice or pasta.


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