Alcatra Portuguese Veal Shank Stew


  1. In a 8 x 14 stock pot heat 2 Tbl canola oil until it starts to shimmer.
  2. Place shanks in bottom of pot and sear on both sides to a golden brown, remove and reserve.
  3. Add onions, peppers and ½ cup of stock to pot and deglaze for 30 seconds. Add garlic, potatoes and spices to pot and stir for 1 min then add remaining stock.
  4. Stock should just about cover the shanks without actually submerging them.
  5. Simmer with lid on medium low heat for two hours, occasionally stirring to prevent sticking.
  6. Place one shank in a rimmed dinner bowl and ladle vegetables and sauce over top.


  • 3 cups beef stock, prepared
  • 1 tsp cumin
  • 1/2 tsp thyme leaves, dried
  • 1 garlic, clove(s), minced
  • 1 tsp Black Pepper
  • 1/2 tsp cayenne pepper, or Piri Piri
  • 1 Red pepper, julienned
  • 2 potato(es), red, diced
  • 1 tbsp salt
  • 2 tsp sweet paprika
  • 4 veal shanks, epicurean
  • 1 onion(s), yellow, julienned