Baked Veal Shanks Stinco Di Vitella Forno
Delight in the rich, rustic flavors of *Baked Veal Shanks (Stinco di Vitella Forno)*, a classic Italian comfort dish that's perfect for a hearty family dinner. Tender veal shanks are braised to perfection in a robust sauce of aromatic vegetables, white wine, and savory herbs like rosemary and thyme, all enhanced with a touch of zesty lemon peel. Slowly baked until the meat melts off the bone, this dish offers a luxurious depth of flavor and a luscious, velvety sauce. Serve these fork-tender shanks over creamy mashed potatoes or buttery polenta to soak up every drop of the rich braising liquid, and finish with a sprinkle of fresh parsley for a vibrant touch. This recipe combines simple ingredients with slow-cooking magic to create an irresistible Italian-inspired meal that is both elegant and comforting. Perfect for special occasions or a cozy evening at home!
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Recipe Information
Ingredients
- 4 pieces Veal shanks
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 2 tablespoons All-purpose flour
- 1 cup Dry white wine
- 2 cups Chicken or veal stock
- 2 tablespoons Tomato paste
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 1 Zest of lemon
- 1 teaspoon (to taste) Salt
- 1 teaspoon (to taste) Black pepper
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels and season generously with salt and black pepper on all sides.
Heat the olive oil and butter in a large, oven-safe Dutch oven or heavy pot over medium heat.
Add the veal shanks to the pot and sear for 3-4 minutes on each side, until golden-brown. Remove the shanks and set aside.
In the same pot, add diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot with the white wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
Stir in the chicken or veal stock, tomato paste, rosemary, thyme, bay leaf, and lemon zest. Mix well.
Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, cover the pot with a lid or aluminum foil, and transfer to the preheated oven.
Bake for 1 1/2 to 2 hours, basting the shanks with the cooking liquid every 30 minutes, until the meat is fork-tender and the sauce has thickened.
Remove the pot from the oven and discard the rosemary, thyme sprigs, and bay leaf.
Sprinkle the chopped parsley over the veal shanks and serve warm, with the sauce spooned over the top. Pair with mashed potatoes, polenta, or fresh crusty bread for a complete meal.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
