Baked Veal Shanks (Stinco Di Vitella Forno)

READY IN: 1hr 57mins
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!

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
  3. Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
  4. Press both sides of the shank gently into the flour to coat and shake off any excess flour.
  5. Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
  6. Bake the shank for 10 minutes.
  7. 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.
  8. Remove the shank from the pan and cut the meat into 1-inch-thick slices.
  9. Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

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