Baked Veal Shanks (Stinco Di Vitella Forno)

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READY IN: 1hr 57mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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