Prep 1 min
Cook 3 hrs
This is my claim to fame. It's my signature dish. The veal shanks make the most wonderful, mild, meaty, slowly simmered, slightly tomato sauce a little bit sweetened by the carrots. When I make this I make about 8-10 portions. Leftovers are delicious and can be frozen. Use good wine in this dish. I usually make this a few days prior to serving as letting this dish sit will deepen the flavors and since veal is very expensive you don't want to rush. I like to serve this on homemade pappardelle which is a wide, flat noodle. If I don't have the time to make pasta I use Gia Russa brand egg pappardelle which can be found in most big grocery stores. Or you can also use mashed potatoes or polenta. I usually accent this dish with a tossed baby green salad with al dente asparagus and a citrus vinaigrette, hot Italian bread and lots of really good red wine.
- 10 veal shanks, 2-3-inch pieces
- olive oil
- 1⁄2 cup flour
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly cracked
- 3 large onions, sliced
- 3 large carrots, sliced thin
- 4 celery ribs, sliced thin
- 1 1⁄2 cups dry white wine
- 3 bay leaves
- 6 roma tomatoes, chopped
- 15 ounces diced fire-roasted tomatoes
- 1⁄2 cup parsley, chopped
- 3 -4 garlic cloves, minced
- 3 ounces tomato paste
- 2 -3 cups chicken broth
- kosher salt & freshly ground black pepper
- 1 lemon, zested
- 1 garlic clove, minced
- 1⁄2 cup parsley, minced
- Bring the shanks to room temperature or remove from the refrigerator at least one hour prior to working with them.
- Mix the flour and thyme, garlic powder, onion powder, salt and pepper.
- Dredge the shanks in the flour, very lightly, you don't want to use all this flour.
- In a very large pot (large enough to hold all the shanks in one layer, my osso buco pot will hold 10 shanks in one layer with 2 on their sides) dutch oven heat enough olive oil to cover the bottom of the pan and sear the shanks on all sides over medium heat.
- Remove the shanks and (you might need a little more olive oil at this point) add the onions, carrots, celery, and saute until soft, still over medium heat.
- Add the wine and stir up all the little bits on the bottom of the pan.
- Continue simmering the wine, lower the heat a bit, until reduced in half.
- Add the tomatoes, bay leaves, garlic, tomato paste, parsley, chicken broth and stir until well incorporated.
- Season with salt and pepper and return the shanks to the pot.
- Cover and simmer on low heat for about 3 hours, checking occasionally to stir and make sure there is nothing sticking to the bottom and also turn each shank every hour or so to make sure the meat is somewhat being cooked in the sauce.
- This can be removed from the heat, brought to room temp and then put in the refrigerator for 1-3 days before continuing.
- When the meat is very, very tender and falling off the bone, it's ready.
- Plate up some pasta, mashed potatoes,or polenta and top with a shank per person, with lots of sauce.
- Mix the lemon zest, garlic and parsley and top each serving or pass at the table with some freshly grated Parmesan Reggiano.