𝑅𝑜𝑎𝑠𝑡𝑒𝑑 𝑉𝑒𝑎𝑙 𝑆ℎ𝑎𝑛𝑘 - Recipe by Chef Marco Zampiero

Preheat the oven to 325°F (160°C).

Season the veal shanks with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, about 8-10 minutes. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.

Add the garlic and cook for an additional minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 10 minutes.

Stir in the beef broth, diced tomatoes, rosemary, and thyme. Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Remove the pot from the oven and let it rest for 10 minutes before serving.

Serve the veal shanks with the braising liquid spooned over the top.

Spice Level: