Prep 30 mins
Cook 2 hrs
Growing up in an Italian family, this was Sunday dinner at least once a month. My mother handed down the recipe. I have made a few changes over the years.
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 3 whole cloves
- 4 veal shanks (one pound each)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup all-purpose flour, for dredging
- 1⁄3 cup olive oil
- 1 small onion, diced
- 3 small carrots, diced
- 2 stalks celery, diced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3 cups chicken stock or 3 cups water (or a combination of both)
- 5 tablespoons chopped flat-leaf Italian parsley
- 3 tablespoons lemons, zest of
- Place the rosemary, bay leaf and cloves in cheesecloth and tie with twine.
- This will be your bouquet garni.
- Pat the veal shanks with a paper towel.
- Secure the meat at the bone with kitchen twine.
- Sprinkle with shanks with salt and pepper.
- Dredge the shanks in flour.
- In a large Dutch oven heat the olive oil.
- Add the shanks to the hot pan and brown on all sides, about 4 minutes per side.
- Remove the shanks to a plate.
- In the same pot add the onion, carrots and celery.
- Season with salt and saute until soft, about 8 minutes.
- Add the tomato paste and mix well.
- Return the shanks to the pot and add white wine.
- Simmer about 5 minutes.
- Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
- Transfer the Dutch oven to a 325 degree oven and cook for 2 hours.
- After 1 hour check the cooking liquid in the pot and if necessary add more stock.
- Carefully remove the shanks from the pot.
- Cut off the twine and discard.
- Discard the bouquet garni.
- Pour all the juices over the shanks and garnish with the parsley and lemon zest.