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5 from 1 vote


Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Author: Neriz


  • 4 pieces 12-ounce veal shanks
  • salt
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup all-purpose flour
  • 2 medium carrots (or 1 large carrot) peeled and diced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 5 to 7 cloves garlic finely sliced
  • 1 cup dry wine
  • 4 cups veal stock
  • 1 can chopped tomatoes (14 ounces or 400 grams)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tbsp grated lemon zest
  • 2 tbsp parsley chopped


  • Heat up the oven to 180 degrees Celsius/350 degrees Fahrenheit.
  • Rinse and dry the veal shanks. Season with salt and pepper, and then dust with some flour. (I normally shake the veal shanks to get rid of too much flour).
  • Heat a large ovenproof pan (or Dutch oven) over high heat. Pour the oil in the pan and put the floured meat once the oil is ready. Do not overcrowd the pan. Fry the meat in batches if they are too close to each other.
  • Once the meat is all browned, take them out of the pan and put them aside.
  • Turn the heat to medium and add the carrots, onion, celery and onion to the pan. Keep stirring and cook for around 3 minutes.
  • Add the wine and use it to deglaze the pan. Bring to a boil and cook until the wine has been reduced.
  • Add the stock, tomatoes, thyme, rosemary and bay leaf to the pan. Return the veal shanks to the pan and turn the heat up to high. Bring to a boil.
  • Once the liquid boils, transfer the pan to the oven, with the lid on. Cook for at least 2 hours or until the meat is (literally) falling off the bones.
  • Once the meat is ready, remove the herbs from the pan and start serving. Garnish with some lemon zest and chopped parsley.


  • Tying the veal shanks protects the meat from falling off while it cooks. If you decide to do this, you must tie the meat before frying it. Do NOT forget to remove the string before serving.
  • Some prefer to reduce the sauce after taking them out of the oven. They do this by removing the meat and the vegetables from the braising liquid, and then putting it back in once the liquid has reduced. I normally do not do this because I use whatever is left of the braising liquid as spaghetti sauce the following day (YUM!).
  • Adapted from "Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen" by Rick Tramonto.