Veal shanks become fall off the bone tender as they slowly braise in a cozy pot, soaking up savory chicken broth, rich tomato paste, and a bright splash of balsamic vinegar. Garlic, rosemary, and thyme fill the kitchen with comforting aroma as the sauce builds into something silky and deeply flavorful. Roasted carrots, onions, and celery melt into the braise, creating a hearty base that tastes like it has been simmering all day. Serve veal shanks with creamy mashed potatoes or warm crusty bread, and you have a soul soothing dinner that invites everyone to linger, laugh, and savor every bite.
Table of Contents
Why You’ll Love This veal shanks
- Each bite melts in your mouth, thanks to the slow-cooking process.
- Rich, savory flavors that will impress your family and friends.
- Perfect for cozy dinners or special occasions.
- Simple ingredients make it easy to prepare at home.
- Nutritious and satisfying, a great choice for any meal.
veal shanks
Ingredients
Equipment
Method
- Pat the veal shanks dry. Season them generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
- In a heavy Dutch oven over medium-high heat, heat some olive oil. Brown the shanks on all sides, about 4 minutes per side. Once browned, remove them and set aside.
- Add chopped onion, carrots, celery, and minced garlic to the pot. Sauté until softened, about 5 minutes. Your kitchen will start to smell amazing!
- Pour in vegetable broth, scraping up any browned bits from the bottom. Cook until the mixture reduces by half. This adds depth to your sauce!
- Return the shanks to the pot. Add stock, crushed tomatoes, bay leaves, thyme, and rosemary. Bring everything to a gentle simmer.
- Cover the pot, reduce the heat to low, and braise for 1.5 to 2 hours. The meat should be tender and falling off the bone. Patience is key!
- Remove the shanks from the pot. Discard the bay leaves. If the sauce is too thin, reduce it further to thicken. Taste and season with salt and pepper.
- Serve the veal shanks topped with the rich sauce. Garnish with chopped parsley for a fresh touch. Enjoy your delicious creation!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 30g |
| Carbs | 10g |
Ingredients
Gather these fresh ingredients for a delicious braised veal shanks dish!
- 4 veal shanks – about 3–4 lbs total
- Salt – to taste
- Black pepper – to taste
- 1/2 cup all-purpose flour – for coating
- 3 tablespoons olive oil – for browning
- 1 medium onion – finely chopped
- 2 carrots – diced
- 2 celery stalks – diced
- 3 cloves garlic – minced
- 1 cup chicken broth – as a wine substitute
- 2 cups beef or veal stock – for richness
- 1 can (14 oz) crushed tomatoes – adds flavor
- 2 bay leaves – for aroma
- 1 teaspoon dried thyme – enhances flavor
- 1 teaspoon dried rosemary – adds depth
- Fresh parsley – chopped, for garnish
How to Make veal shanks
This easy braised veal shanks recipe is perfect for a cozy dinner. With a preparation time of about 20 minutes and a cooking time of 1.5 to 2 hours, you’ll have tender, flavorful shanks that are sure to impress. Allow for a little extra time to let the flavors meld together while the dish simmers away!
Step 1: Pat and Season
Pat the veal shanks dry. Season them generously with salt and pepper. Dredge each shank in flour, shaking off any excess.
Step 2: Brown the Shanks
In a heavy Dutch oven over medium-high heat, heat some olive oil. Brown the shanks on all sides, about 4 minutes per side. Once browned, remove them and set aside.
Step 3: Sauté the Vegetables
Add chopped onion, carrots, celery, and minced garlic to the pot. Sauté until softened, about 5 minutes. Your kitchen will start to smell amazing!
Step 4: Add the Broth
Pour in vegetable broth, scraping up any browned bits from the bottom. Cook until the mixture reduces by half. This adds depth to your sauce!
Step 5: Combine Ingredients
Return the shanks to the pot. Add stock, crushed tomatoes, bay leaves, thyme, and rosemary. Bring everything to a gentle simmer.
Step 6: Braise the Shanks
Cover the pot, reduce the heat to low, and braise for 1.5 to 2 hours. The meat should be tender and falling off the bone. Patience is key!
Step 7: Final Touches
Remove the shanks from the pot. Discard the bay leaves. If the sauce is too thin, reduce it further to thicken. Taste and season with salt and pepper.
Step 8: Serve and Enjoy
Serve the veal shanks topped with the rich sauce. Garnish with chopped parsley for a fresh touch. Enjoy your delicious creation!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Italian |
| Prep Time | 20 minutes |
| Cook Time | 120 minutes |
| Extra Time | 0 minutes |
| Total Time | 140 minutes |
| Dietary | Not specified |
| Serves | 4 |
| Best Served | With rich sauce and fresh parsley garnish! |
Pro Tips for Making veal shanks
- Choose well-marbled veal shanks for maximum flavor and tenderness.
- Brown the shanks thoroughly for a rich, deep flavor.
- Use low-sodium chicken broth as a great substitute for wine.
- Add fresh herbs like thyme and rosemary for aromatic depth.
- Let the dish rest after cooking to enhance the flavors.
How to Serve this veal shanks
- Serve over creamy polenta for a comforting base.
- Pair with roasted root vegetables for a hearty side.
- Top with fresh parsley or basil for a pop of color.
- Accompany with a side of garlic mashed potatoes for extra indulgence.
- Serve with a crusty bread to soak up the delicious sauce.
- Offer a light salad with citrus vinaigrette to balance the richness.
Make Ahead and Storage
Storing and enjoying your veal shanks later is easy!
Storing veal shanks Leftovers
- Allow veal shanks to cool completely.
- Transfer to an airtight container.
- Store in the refrigerator for up to 3 days.
- Label with the date for easy tracking.
Freezing veal shanks
- Cool veal shanks completely before freezing.
- Wrap tightly in plastic wrap or foil.
- Place in a freezer-safe bag or container.
- Freeze for up to 3 months for best quality.
Reheating veal shanks
- Thaw in the refrigerator overnight if frozen.
- Reheat in a saucepan over low heat.
- Add a splash of broth or water to keep moist.
- Heat until warmed through, about 10-15 minutes.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What is a veal shank?
Veal shank is a cut of meat taken from the leg of a young calf. It is known for its rich flavor and tenderness when cooked properly. The shank contains a lot of connective tissue, which breaks down during slow cooking, resulting in a melt-in-your-mouth texture that is perfect for braising or stewing.
2. Why is veal shank so expensive?
Veal shank tends to be more expensive due to several factors, including the cost of raising calves, the limited supply compared to other meats, and the care required in handling and butchering. Additionally, veal is often considered a premium product, which can drive up its price in the market.
3. What does veal shank taste like?
Veal shank has a delicate, mild flavor that is slightly sweeter than beef. When braised, it absorbs the flavors of the cooking liquid, resulting in a rich and savory taste. The meat is tender and juicy, making it a delightful choice for hearty dishes.
4. Is veal shank the same as osso buco?
Veal shank and osso buco are related but not the same. Osso buco refers specifically to a dish made from braised veal shanks, typically including the bone with marrow in the center. The term ‘osso buco’ translates to ‘bone with a hole’ in Italian, highlighting the marrow-filled bone that adds flavor and richness to the dish.
Final Thoughts
Cooking veal shanks is like wrapping yourself in a warm hug! This easy braised recipe will fill your kitchen with delightful aromas and create a dish that’s both tender and flavorful. So gather your loved ones, serve it up with some creamy polenta or crusty bread, and enjoy the simple joy of a home-cooked meal. You’ve got this!