Recipe by Kit^..^ty Of Canada
Hot Italian Dish cookbook by Victoria Gotti. This is one of my favorite dishes to order when dining out. I am so glad that I can now make it at home. I serve this with roasted potatoes and mixed fresh steamed vegetables.
Top Review by CountryLady
I can see why this is one of your favourite dishes! I chose this recipe because - other than variations of Osso Buuco - it was the only one that used veal shanks. Since I had already purchased & froze my veal shanks, I had to remove the bone & trim the fat myself ........ but being the granddaughter of 2 butchers, I think I did a pretty good job! I used dry herbs & scaled the quantities down to 2 servings .... total cooking time was 1 hour & 10 minutes ........ easy recipe, absolutely delicious ..... gravy over mashed taters ........ mixed steamed broccoli & cauliflower. Thanx Kitty!
- 3 fresh bay leaves
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 2 lbs veal shanks, bone removed and fat trimmed (ask butcher to do this)
- 1⁄4 teaspoon salt & pepper
- 1⁄4 cup flour
- 5 tablespoons olive oil
- 1⁄2 cup white wine
- 1 carrot, chopped
- 1 onion, sliced
- 3⁄4 cup chicken stock
- 2 tablespoons butter
Directions See How It's Made
- Preheat oven to 450°F.
- Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
- Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
- Press both sides of the shank gently into the flour to coat and shake off any excess flour.
- Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
- Bake the shank for 10 minutes.
- Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
- Remove the shank from the pan and cut the meat into 1-inch-thick slices.
- Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.