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This slow-cooked veal dish is my comfort food, inspired by all those cozy Sundays growing up in my grandma's Italian kitchen. As the shanks gently bubble away in a hearty sauce, they turn super tender and the house fills with mouthwatering smells. It's totally worth every minute your pot spends on the stove.
Cherished Family Tradition
Each bite takes me right back to my Milanese nonna's table. The shank is so soft you barely need a fork, just scoop it up with a spoon. Pile it over a bed of warm, creamy polenta or risotto to catch every single bit of the saucy goodness.
Welcoming Your Table
- Thick-cut bone-in veal shanks
- Flour mixed well with salt and pepper for dredging
- Extra virgin olive oil for browning
- Chopped celery, carrots, onions, and fresh garlic
- Tomato paste adds that rich flavor
- Use fresh tomatoes when you have them, canned when you don't
- A splash of whatever wine you like—red or white
- If you can, use homemade beef broth
- Bay, thyme, parsley—fresh herbs if possible
- For gremolata: lemon zest and chopped parsley to sprinkle over the top
Laid-back Sunday
- Prep the Shanks
- Dust veal with seasoned flour, brown them super well in hot olive oil, then move them out of the pot
- Sauté the Veggies
- Soften your garlic, carrots, celery, and onions in the same pot, then add tomato paste—let it cook till it deepens in color
- Add Layers of Flavor
- Dump in your tomatoes and a good glug of wine, scrape up those yummy bits, pour in broth, toss in herbs and salt
- Let It Gently Cook
- Set your browned shanks back in, cover them up, bake at 325°F, and walk away for around two hours
- Finish and Serve
- Just before eating, add lemony gremolata and spoon it all over polenta or risotto
Pro Tips From My Kitchen
Give your meat a good sear—that step's a game changer. The tomato paste needs some real time to darken and sweeten up. Taste and season as you move along and stash away any leftover sauce for another dinner or even to kick up your next stew.
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Think Ahead for Later
This meal actually gets tastier the next day. Tuck any leftovers in your fridge (good for up to four days) or freeze them for a couple months. When you're ready, warm it up slow on the stove and give it a stir now and then so nothing sticks.
Recipe FAQs
- → What meat should I pick?
Grab veal shanks—the usual choice. Try getting ones about 8 ounces each.
- → Why roll them in flour?
Makes a yummy crust when you brown them and thickens your sauce while everything cooks.
- → Which wine do I use?
Try a bold Italian red—Sangiovese or Barolo tastes great in this dish.
- → Is it okay to prep ahead?
Sure thing. Cook it up to an hour early or pop it in the fridge for as many as 4 days.
- → What pairs well with it?
Spoon it over risotto Milanese or creamy polenta. Don’t forget some bread to soak up that sauce.