Description
A classic Italian dish featuring braised veal shanks cooked with vegetables and served with a rich beef stock reduction.
Ingredients
Scale
- 4 pieces veal shanks
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 cup dry white wine
- 4 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Season the veal shanks with salt and pepper, then dredge in flour.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the veal shanks until browned on all sides. Remove from pot.
- Add onions, carrots, celery, and garlic to the pot, sautéing until softened.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add beef stock, tomato paste, thyme, bay leaf, and the seared veal shanks back to the pot.
- Bring to a simmer, cover, and transfer to the oven. Cook for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.
- Remove veal shanks, and reduce the sauce on the stovetop if necessary. Serve veal with sauce.
Notes
- Serve with gremolata for added freshness.
- Pairs well with risotto or polenta.
- For a richer flavor, use homemade beef stock.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 180mg