Ingredients Jump to Instructions ↓

  1. 1 Carrot: grated

  2. 8 Veal shanks:

  3. 1" thick

  4. 1/2 Celery: grated

  5. Flour: for dredging

  6. 1 oz 28g Dried mushrooms: soaked and 3 tablespoons 45ml Butter

  7. 6 tablespoons 90ml Olive oil

  8. 1 tablespoon 15ml Onion: chopped (large)

  9. 4 O canned tomato sauce

  10. 1/2 cup 118ml White wine

  11. 1 cup 237ml Chicken broth

  12. 1 teaspoon 5ml Garlic: chopped

  13. 1 teaspoon 5ml Salt

  14. 1/2 teaspoon 2 1/2ml Pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in olive oil in a large heavy skillet. Dredge each veal shank in the flour on both sides. Place in pan and brown until golden and crispy on both sides. Sprinkle with salt and pepper. When golden, remove from pan and set aside. In the pan, sauteeall veggies in the butter and oil mixture until lightly golden. Deglaze the pan with the wine and cook about 3 minutes Add the broth and tomato sauce and mix well. Place the veal shanks back into the pan and partially cover. Cook for about 2 1/2 hours turning and scraping the bottom. Taste for salt and pepper. If you need more liquid, add broth only if it's not too salty, otherwise add water or wine or a combination of both. It should make just enough gravy to keep the meat moist. Serve hot. This is a dish that originated in Milano. It is usually served with Risotto Milanese.


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