Veal Shanks Recipe
Veal Shanks Recipe photo by Taste of Home
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Publisher Photo
My family has come to expect these tender veal shanks for every special occasion we celebrate. Risotto and a green salad round out the meal nicely.—Lorraine Caland, Thunder Bay, Ontario
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 to 7 pounds veal shanks, cut into 2-inch-thick slices
  • 1/3 cup canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-3/4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • GARNISH (GREMOLATA):
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 garlic clove, minced

Directions

Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal.
Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Yield: 10 servings.
Originally published as Osso Buco in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p180

Nutritional Facts

2 each: 297 calories, 16g fat (4g saturated fat), 120mg cholesterol, 391mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 30g protein.

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 to 7 pounds veal shanks, cut into 2-inch-thick slices
  • 1/3 cup canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-3/4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • GARNISH (GREMOLATA):
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 garlic clove, minced
  1. Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
  2. In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
  3. Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal.
    Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 10 servings.
Originally published as Osso Buco in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p180

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homeoftaste User ID: 2580256 103174
Reviewed Feb. 12, 2012

"My husband and I loved this recipe. I highly recommend it to everyone."

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