Ingredients
Scale
- 4 veal shanks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pan over medium heat.
- Season the veal shanks with salt and pepper, then brown them on all sides in the pan.
- Remove the shanks and set aside. In the same pan, add onion, carrots, celery, and garlic; sauté until softened.
- Deglaze the pan with white wine, scraping up any bits stuck to the bottom.
- Add crushed tomatoes, beef broth, thyme, and rosemary back into the pan.
- Return the veal shanks to the pan, cover, and simmer on low for 2 hours, or until meat is tender.
Notes
- Serve over risotto or polenta for a complete meal.
- For added flavor, include a gremolata topping made of lemon zest, garlic, and parsley.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg