Ingredients
- 4 center-cut veal shanks (approx. 1.5 inches thick)
- 1 large onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 cup dry wine (Frascati is traditional; Montepulciano d'Abruzzo is what I usually have on hand)
- 2 cups beef or veal stock
- 1 can (14 oz) crushed tomatoes or passata
- All-purpose flour (for dredging)
- Extra virgin olive oil, salt, and black pepper
- Kitchen twine
Method
- Prep: Tie kitchen twine around each shank to keep the meat on the bone. Pat dry, season with salt/pepper, and dredge lightly in flour.
- Sear: In a Dutch oven, brown shanks in olive oil over medium-high heat (5 mins per side). Remove and set aside.
- Soffritto: Sauté onion, carrot, and celery until soft (8 mins). Stir in garlic and rosemary for 1 min.
- Deglaze: Add wine, scraping the bottom of the pan to release the fond. Reduce wine by half.
- Braise: Add tomatoes, stock, and bay leaf. Return shanks to the pot (should be 3/4 submerged).
- Slow Cook: Cover and simmer on low OR bake at 160°C (325°F) for 2 to 2.5 hours until meat is fork-tender.
Notes
This is a classic Roman dish, perfect for a slow-cooked Sunday meal. Serve with risotto or rustic mashed potatoes.