Experience the Richness of Italian Comfort Food with Our Braised Veal Shanks Recipe Dive into the succulent world of slow-cooked meals with our exquisite braised veal shanks recipe.
A quintessential dish in Italian cuisine, these veal shanks are slowly braised to perfection, rendering them incredibly tender and flavorful.
Prized for their rich marrow, each cut offers a melt-in-your-mouth texture that epitomizes gourmet comfort food.
Infused with aromatic herbs and robust tomatoes, this dish is slowly simmered to develop a deep, complex flavor that promises to delight your palate.
Perfect for a luxurious weekend dinner or a special occasion, our braised veal shanks bring the warmth and charm of Italy right to your table.
Prepare to be enveloped in the hearty embrace of this classic Italian delicacy — a true celebration of culinary artistry and tradition.
⦁ 8 veal shanks, 1.5–2 inches thick
⦁ Salt and pepper, to taste
⦁ 1/2 cup all-purpose flour
⦁ 2 oz olive oil
⦁ 10 oz minced yellow onions
⦁ 5 oz minced celery
⦁ 5 oz minced carrots
⦁ 1 oz minced garlic cloves
⦁ 12 oz white wine
⦁ 1.5 qt veal stock
⦁ 3 lbs concasséed tomatoes
⦁ 4 bay leaves
⦁ 1 tsp minced fresh thyme
⦁ 1 tsp minced fresh oregano
1. Preheat the oven to 325°F.
2. Season the veal shanks with salt and pepper, then dust with flour.
3. Heat olive oil in a heavy sauté pan over medium-high. Sear the veal on both sides until golden brown, then remove.
4. In the same pan, sauté onion, carrots, celery, and garlic until translucent.
5. Deglaze with white wine, scraping up the bits and reduce by half.
6. Add veal stock and return shanks to the pan. Bring to a simmer.
7. Add tomatoes, bay leaves, thyme, and oregano. Cover and oven-cook for 2 to 2.5 hours until meat is tender.
8. Serve the veal with gremolata and risotto alla Milanese.
9. Off heat, stir in the Parmesan and salted butter.
10. Season with salt and white pepper to taste.
🛒 Choosing Ingredients
✔ Veal Shanks – Center-cut, 1.5–2 inches thick with marrow intact; the star of the dish
✔ Onion, Carrot & Celery – Finely chopped soffritto base for depth and sweetness
✔ Garlic – Optional, adds aromatic warmth
✔ Tomato Paste – Adds color and rich background flavor (traditional alla Milanese may use very little or none)
✔ White Wine – Dry, for deglazing and building the sauce
✔ Beef or Veal Stock – Slow-simmered base for depth and body
✔ Olive Oil & Butter – Used together for balance and richness
✔ Flour – Lightly dredge the shanks for browning and sauce thickening
✔ Gremolata (Lemon Zest, Parsley, Garlic) – Bright, zesty finish that’s signature to Milanese style
✔ Salt & Pepper – Season at every stage
👩🍳 Preparation
✔ Tie the Shanks – Use kitchen twine to keep meat intact during long braise
✔ Dredge in Flour – Light coating helps with browning and sauce body
✔ Sear Well – Brown shanks in oil and butter on all sides for deep flavor
✔ Cook the Soffritto – Gently sauté onion, carrot, celery until soft and sweet
✔ Deglaze with Wine – Scrape up flavorful bits and reduce slightly
✔ Add Shanks & Stock – Return veal to pot and cover with warm stock
✔ Simmer Low & Slow – 2–2.5 hours, covered, until veal is tender and falling off the bone
🔥 Cooking Techniques
✔ Oven or Stovetop – Low heat is essential either way (160°C / 325°F if oven-braising)
✔ Don’t Boil – Simmer gently for meltingly tender meat
✔ Turn Shanks Once – Halfway through for even cooking
✔ Rest Before Serving – Let flavors settle and juices redistribute
🍳 Balancing Flavors
✔ Bright Gremolata – Chopped parsley, lemon zest, and garlic added right before serving lifts the dish
✔ Tomato Optional – True Milanese version is light on tomato; use just enough for balance
✔ Wine First, Stock Second – Build flavor in layers
✔ Taste & Adjust – Especially the sauce, before serving
📦 Storage
✔ Fridge – Keeps 3–4 days and improves in flavor
✔ Freeze – Cools well; freeze in sauce for best texture
✔ Reheat Gently – Low stovetop heat; avoid boiling to preserve tenderness
🍽 Serving
✔ Traditional Pairing – Risotto alla Milanese (with saffron) is the classic accompaniment
✔ Garnish – Spoon gremolata over each shank just before serving
✔ Rustic Elegance – Serve in shallow bowls with plenty of sauce and marrow spoons
✔ Wine Pairing – A dry Italian white (like Soave) or light red (like Barbera) balances the richness