Description
A classic Italian dish featuring tender veal shanks braised in a rich, spicy tomato sauce.
Ingredients
Scale
- 4 veal shanks (about 1 inch thick)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 2 cups beef stock
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
- Dredge the veal shanks in flour, shaking off excess.
- Heat olive oil in a large pot over medium-high heat. Brown the veal shanks on both sides, then remove and set aside.
- Add onions, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
- Pour in white wine, scraping the bottom of the pot to release any browned bits.
- Add crushed tomatoes, beef stock, red pepper flakes, oregano, salt, black pepper, and bay leaves. Stir well.
- Return the veal shanks to the pot, ensuring they are submerged in the sauce.
- Cover and simmer on low heat for 1.5–2 hours, until the meat is tender.
- Garnish with fresh parsley before serving.
Notes
- Serve with polenta or mashed potatoes.
- For extra richness, add a splash of heavy cream at the end.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank with sauce
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Italian ossobuco, veal shanks, spicy tomato sauce, braised meat