Description
A classic Italian braised veal dish featuring tender veal shanks slowly cooked in a rich tomato and white wine sauce, finished with a bright and aromatic gremolata topping.
Ingredients
- 4 veal shanks, about 1½ inches thick
- 2 tablespoons olive oil
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 2 cups chicken or beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
Instructions
- Season the veal shanks generously with salt and black pepper on both sides.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the veal shanks and brown on all sides for 3 to 4 minutes per side. Remove and set aside.
- In the same pot, add carrots, celery, and onion. Cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute.
- Pour in the white wine and scrape the bottom of the pot to release browned bits.
- Add broth and diced tomatoes, stirring well.
- Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
- Cover the pot and reduce heat to low. Simmer gently for about 2 hours until the meat is fork-tender.
- Prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
- Taste the sauce and adjust seasoning if needed.
- Serve hot topped with gremolata.
Notes
- Beef shanks can be substituted for veal shanks.
- Fresh rosemary or thyme can be added for more flavor.
- For a Milanese-style version, omit tomatoes and use additional broth.
- Serve with risotto, creamy polenta, mashed potatoes, or pasta.
- The flavor improves when made a day ahead.
- Freeze leftovers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 veal shank with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 135mg
