Based on Roasted Veal Shanks from Lidia’s Italian Table
Whole Veal Shank or
Veal shank cut into pieces 1 1/2 inches thick.
6 tablespoons extra virgin olive oil
1 large carrot, chopped
1 small onion, sliced
2 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
6 fresh sage leaves
1 cup dry white wine
2 cups chicken broth
1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge
Preheat oven to 350°F
Heat olive oil in oven proof pan. Brown veal shanks. Remove from pan and add chopped carrot
and onions. Sauté until tender. Add garlic and sauté for another minute. Add rosemary and
sage, one cup of white wine, chicken broth and a squirt of tomato paste. Cover and put in the
oven for approximately 1 1/2 hours or until the meat is tender. Check occasionally to make sure
there is sufficient liquid.
Serve over Polenta or Risotto and sprinkle with Gremolata
3 or 4 tablespoons of chopped parsley
1 clove of minced garlic
Zest of one lemon
6 Comments Add yours
One of our fave recipes of yours..Happy New Year!
Happy New Year Monique.
Looks totally delicious. Happy New Year.
Roasted veal shank… will be making this for our future dinner guest. Thanks
Suzanne, I hope you enjoy this recipe as much as we do.~Ann
Thanks Larry. Happy New Year to you and your family.