Smoked Garlic Veal Shanks (ON SMOKER)


Smoked garlic is softened and smashed into grilled bread to enjoy with this tender juicy veal shank dish. Get outside and enjoy the weather and some delicious Ontario veal. 

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4 veal shanks (about 2 lb/1 kg) 
1/4 cup (60 mL) extra virgin olive oil, divided 
1 tsp (5 mL) each dried thyme and oregano 
1/2 tsp (2 mL) each salt and pepper 
2 red onions, cut into 8 wedges each 
2 large carrots, cut in quarters lengthwise 
3 bay leaves 
2 sprigs fresh rosemary 
1 cup (250 mL) dry white wine 
2 heads of garlic, cloves peeled 
8 slices grilled sour dough bread (optional) 

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Serves: 4 



Preheat grill to high heat with soaked wood chips. 

Tie each shank around edge with kitchen string. Brush veal shanks with 2 tbsp (30 mL) of the oil and sprinkle all sides with thyme, oregano, salt and pepper.  

In a large bowl, toss onions and carrots with remaining oil; set aside. 

Sear veal shanks and vegetables on grill well on both sides. Remove to a 13 x 9 inch (3 L) foil pan. Turn off 1 side of grill and reduce remaining side to medium or about 350 F (180 C).  

Add bay leaves, rosemary, wine and garlic to pan and return to grill; close lid and cook for about 1 1/2 hours or until veal is very tender.  

Remove garlic cloves to a small bowl with 2 tbsp (30 mL) of the pan juices. Using a fork mash well and spread over grilled bread. Serve alongside veal, veggies and pan juices. 

Tip: If using a pellet smoker, you may have to sear your veal and veggies on a grill before putting them on your smoker. 

Source: Ontario Veal Appeal (ontariovealappeal.ca)