Ingredients
- 6 veal shanks 1-1.5 inches thick
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour plus more if needed
- 4 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot diced
- 1 celery stalk diced
- 4 cloves garlic minced
- 1 cup dry white wine
- 1 cup chicken or veal stock
- 2 cans 14 ounce each diced tomatoes
- 1 1/4 teaspoons dried thyme
- 1 bay leaf
- Gremolata for serving
Instructions
- Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a Dutch oven over medium-high heat. Add veal shanks and sear until golden brown on all sides, about 4 minutes per side. Remove and set aside.
- In the same Dutch oven, add onion, carrot, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Return the veal shanks to the Dutch oven. Add white wine, stock, diced tomatoes, thyme, and bay leaf. Bring to a simmer, cover with a parchment lid, and transfer to a preheated oven at 325°F.
- Cook until the meat is fork tender, about 2-3 hours (cover during the first 2 hours of cooking only). If needed, add more liquid during cooking to prevent it from drying out.
- Remove bay leaf and serve the veal shanks with the braising liquid. Top with freshly made gremolata.