Description
Tender veal shanks slowly braised in white wine, broth, and aromatic vegetables, a classic Italian comfort food.
Ingredients
Scale
- 4 (1 inch thick) pieces veal shanks, seasoned with salt & pepper
- 1/4 cup flour, for dredging
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge the veal shanks in flour and shake off excess.
- Heat olive oil in a large pot over medium-high heat. Brown the shanks on all sides for about 8 minutes; remove to a plate.
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Pour in white wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
- Stir in chicken broth, tomatoes, thyme, and bay leaf. Return the veal shanks to the pot.
- Bring to a simmer, cover, and transfer to the oven. Bake until veal is very tender, about 1.5 hours.
- Remove shanks; skim fat from sauce. Stir in parsley and lemon zest. Season with salt and pepper.
- Serve shanks with the sauce.
Notes
For the traditional Gremolata, mix 2 tablespoons chopped parsley, 1 tablespoon lemon zest, and 1 minced garlic clove. Sprinkle on top before serving. This dish pairs perfectly with risotto alla milanese or polenta.
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins
- Method: Main Dish
- Cuisine: Italian
Nutrition
- Calories: 415
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 17g
- Protein: 32g