Ingredients
Scale
- 4 pieces veal shank
- 2 cups beef stock
- 1 cup white wine
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Season the veal shanks with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium heat. Sear the shanks until browned on all sides.
- Add onions, carrots, celery, and garlic to the pot; sauté until vegetables are softened.
- Stir in tomato paste and cook for another minute.
- Add white wine and scrape the bottom of the pot. Allow to reduce for a few minutes.
- Pour in the beef stock and add thyme.
- Bring to a simmer, cover the pot, and transfer to the oven.
- Braise for about 2 to 2.5 hours, or until the meat is tender.
- Remove from oven and let it rest for a few minutes before serving.
Notes
- Serve with gremolata for added flavor.
- This dish pairs well with creamy polenta or risotto.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg