Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I love this dish. I make it often for Company because they love it. Not the cheapest meal to make but oh so delicious every now and then. I just love the flavors. I have tried many recipes over the years and have just combined some to come up with what I like and this is the result. NOTE: I have since made this with pork shanks as well which is a lot cheaper and it is absolutely delicious too.

Ingredients Nutrition

Directions

  1. Heat oil and butter in ovenproof casserole. Dredge veal in well seasoned flour and brown in heated oil & butter on both sides. Do this in two batches. You may have to add a bit more oil. About 4 minutes on each side. Remove veal and put aside.
  2. Add onion,garlic,carrots and celery to casserole. Cook over medium heat for about 4 minutes.
  3. Pour in wine and cook another 4 minutes over medium high heat.
  4. Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar. Sprinkle in herbs. Bring to a boil.
  5. Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.
  6. Remove veal from casserole. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.
  7. I serve this over wide egg noodles and some veggies or a delicious salad on the side.