• 4 Veal shanks
  • Salt and fresh ground pepper
  • Flour
  • 60 ml (1/4 cup) Olive oil
  • 1 package (3 cups) Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 2 peeled carrots, sliced
  • 2 stalks celery, thinly sliced
  • 8 mini potatoes
  • 1 celeriac, peeled and cubed
  • 12 cherry tomatoes
  • 1 bay leaf
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) chicken broth
LeeksFind our bag in yourlocal grocery store


  • Season the hocks with salt and pepper and roll in flour.
  • Heat the olive oil in a large pan over high heat and brown the veal shanks for 30 to 60 seconds on each side. Remove the shanks and place them in a large ovenware casserole. Brown the leeks and garlic in the pan over medium heat for about 1 minute, adding oil if necessary. Add the leeks to the veal shanks.
  • Pre-heat the oven to 150°C (300°F).
  • Add all the remaining ingredients and bring to a boil. Place the casserole in the oven and let cook for about 2 hours.
  • Serve with buttered pasta.

Chef's notes