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Veal Shanks

 Veal Shanks
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
10 ServingsPrep: 30 min. Bake: 2 hours

Ingredients

  • 1/3 cup King Arthur Unbleached 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

2 of 2

Veal Shanks (continued)

Directions (continued)

  • 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. Yield: 10 servings.
Nutritional Facts: 1 serving equals 297 calories, 16 g fat (4 g saturated fat), 120 mg cholesterol, 391 mg sodium, 8 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.