Braised Veal Shank | melts off the bone

Heat a drizzle of olive oil in a pot.

Add diced vegetables (onion, celery, carrots) and herbs, then sauté until fragrant and the onions begin to soften.

Add garlic and cook until golden.

In a separate skillet, heat peanut oil for frying.

Season the veal shank generally with salt and pepper.

Dust the veal shank lightly with flour.

Fry the veal shank in the skillet until golden brown on all sides, about five to six minutes per side.

Transfer the seared veal shank to a plate lined with paper towel to absorb excess oil.

Add the veal shank to the pot with the sautéed vegetables.

Pour in white wine and cover, letting it steam for a few minutes.

Remove the lid and add strained tomato and chicken stock, then bring to a gentle simmer.

Cook on low-medium heat for an hour.

Transfer everything into a roasting pan, arranging the veal shank in a single layer.

Cover with the braising liquid and seal tightly with aluminum foil.

Roast at 375°F (190°C) for two and a half hours until the meat is tender and falling off the bone.

Let the shank rest for 10 to 15 minutes before serving.

Serve warm with your favorite starch (mashed potato, creamy polenta, or risotto) and spoon the sauce generously over the top.

Equipment Needed

Spice Level:

Dietary