Roasted Veal Shanks - Lidia's Italian Table (S1E8)

Season the veal shank with salt and freshly grated black pepper, rolling it on the board to ensure seasoning penetrates.

Lightly flour the veal shank, just enough to caramelize it during cooking.

Heat olive oil in a pot until hot, then brown the veal shank on all sides until nicely caramelized.

Prepare the base for the sauce by adding chopped carrots, onions, and garlic to the pot with the veal.

Lightly salt the vegetables and sauté until the onions are caramelized.

Add chopped sage and rosemary to the vegetables in the pot.

Deglaze the pot with a good quality pinot grigio wine, scraping up any browned bits.

Add stock to the pot and ensure the liquid permeates the meat before roasting.

Transfer the pot to the oven and roast the veal shank until golden brown, about 10-15 minutes.

Prepare the side dish by boiling potatoes in salted water, then adding chopped swiss chard halfway through cooking.

Drain the potatoes and swiss chard, then heat olive oil in a pan and add crushed garlic until golden.

Add the drained swiss chard and potatoes to the pan with garlic and season with salt and raw olive oil.

For the last 10-15 minutes of roasting, baste the veal shank with a mixture of the sauce and a little honey for color.

Equipment Needed

Spice Level:

Dietary

Allergens