Baked Veal Shanks (Stinco Di Vitella Forno)

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.

• Ready In: 1 hr 57 mins
• Serves: 6

Ingredients

• 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

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.