Ingredients Jump to Instructions ↓

  1. 4 lbs veal shanks, cut into 2-inch thick slices

  2. 1/3 cup flour

  3. Salt & pepper

  4. 3 tablespoons oil

  5. 2 yellow onions, chopped

  6. 3 carrots, chopped

  7. 1 celery stalk, chopped

  8. 3 cloves garlic, smashed

  9. 1 1/2 cups dry white wine

  10. 1 cup peeled and chopped canned tomatoes

  11. Grated zest of 2 oranges

  12. 2 cups chicken or veal stock, more if needed

  13. Preparation:

  14. Preheat the oven to 350F degrees.

  15. Mix the flour with generous amounts of salt and pepper and coat the veal with it, patting to remove the excess.

  16. Heat the oil in a large, deep sided saute pan until very hot. The pan should be large enough to hold all of the shanks in a single layer.

  17. 2 to 3 minutes. You will probably need to do this part in batches.

  18. Turn the shanks over, brown the other side, and then remove from pan.

  19. Repeat with the remaining veal.

  20. Lower the heat on the pan to medium and add the onion, carrot, and celery. Cook until golden brown.

  21. Add the garlic and cook for another moment.

  22. Pour in the wine and simmer until reduced by half, using a wooden spoon to gently remove any bits stuck to the bottom of the pan.

  23. Stir in the tomatoes, orange zest, stock, and a good sized pinch of salt and pepper.

  24. Place the veal slices into the pan--the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

  25. 1 1/2 to 2 hours.

  26. Check the veal periodically throughout the cooking process and turn the shanks over at least once as they cook. Add more stock if the liquid level becomes too low.

  27. When finished cooking, taste and adjust seasoning of the sauce.


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