Braised Veal Shanks
Succulent and full of flavor, these braised veal shanks are the ultimate comfort food, elevated. This recipe combines the richness of bone-in veal shanks, slow-cooked to fork-tender perfection, with a robust sauce of aromatic vegetables, dry white wine, diced tomatoes, and fresh herbs like thyme and bay leaf. The secret to this dish's deep, savory flavor lies in the searing step that locks in the meat’s natural juices and the gentle, two-hour braise that allows the flavors to meld beautifully. Serve these melt-in-your-mouth shanks with creamy polenta, risotto, or a slice of crusty bread to soak up every drop of the luscious sauce. Perfect for a family gathering or a special dinner, this classic dish strikes a balance between rustic charm and sophisticated elegance.
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Recipe Information
Ingredients
- 4 pieces veal shanks, bone-in (about 1.5 inches thick)
- 0.5 cup all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 14.5 ounces canned diced tomatoes
- 2 cups beef or veal stock
- 3 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the veal shanks dry with paper towels. Mix the flour, salt, and black pepper in a shallow dish. Dredge each veal shank in the seasoned flour, shaking off the excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the veal shanks for 3-4 minutes per side, or until nicely browned. Remove the shanks from the pot and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Stir in the diced tomatoes (with their juices) and stock. Add the thyme sprigs and bay leaf. Return the veal shanks to the pot, making sure they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let it braise for 1.5 to 2 hours, or until the veal shanks are fork-tender. Turn the shanks halfway through cooking to ensure even cooking.
Remove the pot from the heat. Discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with salt and pepper, if needed.
Serve the braised veal shanks hot, spooning the sauce and vegetables over the top. Garnish with freshly chopped parsley. Pair with creamy polenta, risotto, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.5 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3002 mg | 64% | |
*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.
