Braised Veal Shanks
Slow-braised veal shanks become meltingly tender in a rich wine and vegetable sauce, offering ultimate comfort.
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Instructions
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Preheat oven to 325 F. Tie veal shanks if not already done.
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Lightly coat shanks with flour.
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Heat butter and oil in a Dutch oven over medium heat. Brown shanks for 3-4 minutes per side, then remove to a plate.
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Sauté onion and garlic in the pot for 4-5 minutes until softened.
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Add wine, salt, pepper, thyme, and rosemary, bringing to a gentle boil while scraping up browned bits.
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Return shanks to the pot, arranging them cut-side up, and spoon some liquid over them.
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Cover tightly and bake for 2 hours, or until the meat is very tender.
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While shanks bake, prepare gremolata by mixing parsley, lemon zest, and garlic.
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Remove shanks to a serving platter. Skim fat from the cooking liquid, then spoon the liquid around the shanks.
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Garnish with gremolata and optionally insert rosemary sprigs into the marrow.