Braised Veal Shanks

Instructions

1. Preheat your oven to 350°F (175°C).
2. Pat the veal shanks dry with paper towels. Sprinkle both sides generously with salt and pepper.
3. Dredge the veal shanks in flour, shaking off any excess.
4. In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown on all sides. This should take about 8-10 minutes. Remove the shanks from the pot and set aside.
5. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes until it is reduced by half.
7. Stir in the beef stock, diced tomatoes with their juice, tomato paste, thyme, and bay leaf. Return the veal shanks to the pot, ensuring they are submerged in the liquid.
8. Bring the liquid to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2 to 2 1/2 hours, or until the veal is fork-tender. Check occasionally to ensure the liquid level remains sufficient; add more stock if necessary.
10. Once the veal is tender, remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
11. Sprinkle the chopped parsley and lemon zest over the braised veal shanks for a fresh finish.
12. Serve the veal shanks hot, with the sauce and vegetables spooned over them. Consider serving with mashed potatoes, polenta, or crusty bread to soak up the delicious juices.
13. Tip: Ensure you brown the meat thoroughly for a deeper flavor. If you don’t have a Dutch oven, use a heavy pot with a tightly fitting lid.
14. Tip: Skimming the fat will result in a cleaner sauce. If you prefer a thicker sauce, you can reduce it further on the stovetop after removing the meat.