Description
Tender slow-braised veal shank cooked in a rich, aromatic sauce with vegetables, herbs, and wine, resulting in a melt-in-your-mouth classic dish.
Ingredients
- 2 veal shanks (about 1–1.5 inches thick)
- 2 tablespoons olive oil
- 1 small onion (diced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 3 cloves garlic (minced)
- 1 cup dry white wine
- 2 cups beef or veal broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley and lemon zest (for garnish)
Instructions
- Preheat oven to 160°C (325°F).
- Season veal shanks with salt and pepper.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- Sear veal shanks on both sides until browned. Remove and set aside.
- In the same pot, sauté onion, carrot, and celery until softened.
- Add garlic and cook for 30 seconds.
- Pour in white wine and simmer to reduce slightly.
- Add broth, crushed tomatoes, thyme, and bay leaf.
- Return veal shanks to the pot, ensuring they are partially submerged.
- Cover and transfer to the oven. Braise for 2–2.5 hours until tender.
- Remove bay leaf and adjust seasoning.
- Garnish with parsley and lemon zest before serving.
Notes
- Serve with mashed potatoes, polenta, or risotto.
- Braise low and slow for best tenderness.
- Can be made a day ahead for deeper flavor.
- Use a heavy pot to maintain even heat.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian