Milanese veal shanks. Recipe of Lombardia.

white wine

💰Cheaper: chicken broth

Chicken broth can provide a similar depth of flavor without alcohol.

veal shanks

💰Cheaper: pork shanks

Pork shanks are more affordable and can still yield tender results.

Heat olive oil and butter in a large pot over medium heat until melted.

Season veal shanks with salt and black pepper.

Sear veal shanks in the pot until browned on all sides, about 8-10 minutes per side.

Remove veal shanks and set aside.

Add onion, carrot, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Pour in white wine and scrape up any browned bits from the bottom of the pot, simmering until reduced by half.

Return veal shanks to the pot and add beef stock, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Braise the veal shanks for 2-3 hours, until the meat is tender and falling off the bone.

Check occasionally, adding more stock if needed to keep the shanks submerged.

Once done, remove shanks and let rest for 10 minutes before serving.

Strain the cooking liquid and reduce if necessary to thicken.

Serve veal shanks with the sauce and garnish with parsley and lemon zest.

Cooking Techniques

Spice Level:

Allergens