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Veal Shank

A comforting slow-cooked veal shank that results in tender meat accompanied by a rich, savory sauce.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 veal shanks about 1 pound each
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 3 cups beef stock
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 bay leaf

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Pat the veal shanks dry with paper towels.
  2. Season both sides of the veal shanks with salt and pepper.
  3. In a large Dutch oven, heat the olive oil over medium-high heat.
  4. Add the veal shanks and sear for about 4-5 minutes on each side until golden brown.
  5. Remove the shanks and set them aside.
  6. In the same pot, add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  7. Stir in the minced garlic and cook for an additional 1 minute.
  8. Pour in the white wine and scrape up the browned bits from the bottom of the pot.
  9. Add the beef stock, rosemary, thyme, bay leaf, and the seared veal shanks back into the pot.
  10. Bring to a gentle simmer, cover the pot, reduce heat to low, and cook for about 2 hours.
  11. After 2 hours, check that the meat is tender and falls off the bone.
  12. Remove the shanks and let them rest for a few minutes before serving.

Notes

For an even richer flavor, let the dish sit overnight in the fridge and reheat the next day.