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Braised Veal Shanks

A perfect, comforting dish for a cold winter evening.
Makes 6 servings
Approximate preparation time: 35 to 40 minutes plus 3 hours for cooking


3 teaspoons olive oil
6 veal shanks (about 4 to 4½ pounds total), about 1¼ inches thick, 3 to 3½ inches in diameter, tied with butcher’s twine
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup unbleached, all-purpose flour
¼ cup parsley
4 garlic cloves
¾ pound onions, cut into 1-inch pieces
2 leeks, white parts only, cleaned well and cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 tablespoon unsalted butter
1 teaspoon dried thyme
1 can plum tomatoes, drained and roughly chopped
¼ cup dry white wine
¼ cup chicken stock, nonfat, low sodium
1 tablespoon tomato paste
1 bay leaf


Place olive oil in an ovenproof 6-quart casserole over medium heat. While oil is heating, season veal with salt and pepper, and dust lightly with flour, shaking off excess. Once oil is heated, add the veal shanks and cook for about 8 to 10 minutes on each side, until nicely browned. Remove and reserve.
While shanks are cooking, insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the parsley and process to finely chop, remove work bowl and reserve.
Insert the large metal chopping blade into the large work bowl. With the machine running drop the garlic through the feed tube to chop. Add the onions and leeks and pulse to chop, about 10 to 12 pulses, remove and reserve separately. Chop the carrots and celery by pulsing and add to the onion mixture.
Preheat oven to 300°F.
Once the shanks are well browned, add the butter to the casserole. Once melted, stir in the chopped onions, leeks, carrots, celery, garlic, and thyme. Cook until onions are translucent and vegetables are slightly softened, about 5 to 8 minutes. While vegetables are cooking, add the plum tomatoes to the large work bowl and pulse to roughly chop. Stir the wine into the casserole and reduce completely. Add the chicken stock and let the liquid come to a strong simmer. Stir in chopped tomatoes, tomato paste and bay leaf and again bring mixture to a low simmer. Add the reserved veal shanks, nestling them in the tomato/vegetable mixture, being sure liquid comes halfway up the shanks. Place cover on casserole and place in oven. Cook until meat is completely tender and falling off the bone, about 3 hours.
Degrease the cooking liquid with a fat mop. (Or pour the liquid into a fat separator and allow the fat to rise to the top. Then pour the defatted liquid back into the cooked vegetables.) Stir in reserved chopped parsley. Taste, add remaining salt if necessary and adjust seasoning accordingly.
Serve with pasta, potatoes, or polenta.

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no serving information available

Nutritional Information
Per Serving

Nutritional information per serving: Calories 607 (20% from fat) | carb. 20g | pro. 100g | fat 13g | sat. fat 4g | chol. 381mg | sod. 686mg | calc. 179mg | fiber 4g

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