Ingredients:

• 4 veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can (14 oz) crushed tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley and lemon zest (gremolata) for garnish

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season veal shanks with salt and pepper, then dredge in flour.
3. Heat olive oil in a large Dutch oven. Brown shanks on all sides (about 8 minutes). Remove and set aside.
4. In the same pot, sauté onion, carrot, celery, and garlic until softened.
5. Add white wine and deglaze the pan. Let reduce by half.
6. Return shanks to pot. Add stock, crushed tomatoes, thyme, and bay leaves. Bring to a simmer.
7. Cover and braise in oven for 2 to 2.5 hours until meat is very tender and falling off the bone.
8. Remove bay leaves and thyme. Adjust seasoning.
9. Serve with risotto or mashed potatoes. Garnish with fresh parsley and lemon zest (gremolata).

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2026-05-12

Last Modified: 2026-05-13

This recipe provided to you by:

https://www.cruisingearth.com