Braised Veal Shanks

By
Kathy Kingsley
Kathy Kingsley
Kathy Kingsley
A former bakery owner, Kathy Kingsley is a food writer, recipe developer, editor, and author of seven cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/10/21
Braised lamb shanks

 Getty Images/Istetiana

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
666 Calories
25g Fat
10g Carbs
85g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 666
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 43%
Cholesterol 338mg 113%
Sodium 458mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 85g
Vitamin C 5mg 27%
Calcium 112mg 9%
Iron 4mg 23%
Potassium 935mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meaty veal shanks turn meltingly tender when braised slowly in wine and vegetables. Plus they each hold a delectable nugget of marrow in the hollow bone. Serve the shanks over buttered egg noodles or fettuccine and be sure to include a tiny spoon for scooping out the marrow. This is comfort food at its best!

Ingredients

Veal Shanks

  • 4 meaty, 2- to 3-inch-thick pieces veal shank (12 to 14 ounces each)

  • 1/4 cup unbleached all-purpose flour

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 2 cloves garlic, finely chopped

  • 1 1/2 cups dry red or white wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon dried rosemary

  • Fresh rosemary sprigs, optional garnish

Gremolata, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. If not already done by butcher, tie a single strand of kitchen twine around meat to hold it to the bone during cooking.

  3. Coat shanks with flour and shake off excess.

  4. In a heavy-bottomed Dutch oven or casserole (with a lid) large enough to hold meat in a single layer, heat butter and oil over medium heat.

  5. Brown shanks on tops and bottoms for 3 to 4 minutes on each side.

  6. Remove shanks to a plate.

  7. Add onion and garlic to pot and cook for 4 to 5 minutes, stirring often, or until onion is softened.

  8. Add wine, salt, pepper, thyme, and rosemary. Bring to a gentle boil, scraping up browned bits on the bottom of the casserole.

  9. Remove from heat and arrange meat in a single layer, cut-side up, in casserole. Spoon a little of the liquid over top of meat.

  10. Cover (if lid does not cover tightly, cover first with foil, then with lid) and bake for 2 hours, or until meat is very tender.

  11. Optional: While shanks are cooking, make gremolata. Mix parsley, lemon zest, and garlic in a small bowl.

  12. Remove pot from oven and carefully lift shanks from cooking liquid to serving platter. Skim and discard fat from liquid, then spoon cooking liquid around shanks.

  13. Sprinkle gremolata over shanks. Insert rosemary sprigs in the marrow of each shank, if desired.

Tips

  • The braised veal shanks can be refrigerated in their sauce overnight. Cover and reheat in a 350 F oven for 30 minutes, or until warmed through.
  • The pot that you use for braising should be a material that will conduct heat evenly and efficiently to prevent scorching. An enameled cast-iron pot with a tight-fitting lid is a good choice.
  • Cover the pot with a piece of wax paper or parchment paper before setting the lid in place. This will reduce the headspace in the pot and will help to concentrate the flavors of the sauce.

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