There’s really nothing like a nice stew with a touch of wine in it. So, here’s what we did with some port wine that we got from our visit to Porto last year.

This is our recipe for a veal in port wine stew. Cheers! 🙂

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Makes 4 servings
  • 1kg veal shanks (osso bucco)
  • 2 onions, sliced
  • 6 cloves of garlic, peeled
  • 250g baby carrots
  • 300g potatoes, peeled and cut into chunks
  • 250g brown/button mushrooms thickly sliced
  • 50g fresh coriander, roughly chopped
  • 2 stalks of celery, cut into about 3-inch lengths
  • 500ml beef stock
  • 2 tsps of dried basil/parsley/thyme/rosemary or a few fresh sprigs of them
  • 6 dried bay leaves
  • 2.5 cups of port wine plus a bit more to marinate the veal
  • Plain flour for dusting
  • Salt and pepper to taste
  • 100g unsalted butter
  1. Season the veal with salt, pepper, and dust some plain flour onto them.
  2. Melt the butter in a large pot on medium heat. Brown the veal and set aside.
  3. In the same pot, cook the onions and garlic till they soften up.
  4. Add the potatoes, carrots, mushrooms, coriander, celery, veal, beef stock, port wine, dried/fresh herbs, and bay leaves. Place a lid on and let everything simmer for about an hour.
  5. Add salt and pepper to taste and it is ready to serve.

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