If you’re looking to elevate your dinner game with minimal fuss, this veal shank recipe is your ticket to a hearty and impressive meal.

Perfect for beginners, it combines succulent veal, rich flavors from a simple simmering sauce, and a bright gremolata topping that adds a fresh twist.

Ideal for a cozy family dinner or a special occasion, this dish promises both comfort and sophistication with just a few easy steps.

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Ingredients

• 2 pounds veal shanks, cut into short lengths
• ¼ cup all-purpose flour
• ¼ cup butter
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• ⅔ cup dry white wine
• ⅔ cup beef stock
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper, to taste

For the Gremolata

• ½ cup fresh flat leaf parsley, chopped
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

Step 1: Prepare the Veal Shanks

• Lightly coat the veal shanks with flour. This helps in creating a nice crust when seared.

Step 2: Brown the Veal

• In a large skillet, melt the butter over medium to medium-high heat.
• Add the veal shanks and cook them until they are nicely browned on all sides.
• Once browned, transfer the veal to a bowl and keep it warm.

Step 3: Sauté the Vegetables

• In the same skillet, add the crushed garlic and chopped onion.
• Cook and stir until the onion becomes tender and translucent.

Step 4: Simmer the Dish

• Return the browned veal shanks to the skillet.
• Add the chopped carrot and pour in the dry white wine.
• Let it simmer for about 10 minutes.
• Then, add the diced tomatoes and beef stock, and season with salt and pepper to taste.

Step 5: Cook Slowly

• Cover the skillet and reduce the heat to low.
• Allow the veal to simmer gently for 1½ hours.
• Make sure to baste the veal every 15 minutes or so.
• The goal is to have tender meat that’s still on the bone.

Step 6: Prepare the Gremolata

• While the veal is cooking, mix together the parsley, minced garlic, and lemon zest in a small bowl.
• This fresh mixture, known as gremolata, adds a vibrant, aromatic touch just before serving.

Step 7: Serve

• When the veal is tender and ready, sprinkle the gremolata over the dish right before serving to add a burst of fresh flavor.

FAQs

What is veal shank, and where can I find it?

Veal shank is a cut of meat from the lower leg of young cattle. It’s typically sold in pieces with the bone in. You can find veal shanks at well-stocked grocery stores or specialty butcher shops. If unavailable, you can substitute with beef shanks.

How can I ensure the veal shanks are tender?

Simmer the veal shanks slowly and gently over low heat. Baste them every 15 minutes to keep them moist. The slow cooking process is key to achieving tender meat.

Easy Italian Osso Buco

This recipe guides you through making tender veal shanks simmered with vegetables, wine, and tomatoes, topped with a fresh gremolata for a burst of flavor.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 4

Ingredients

• ▢ 2 pounds veal shanks cut into short lengths
• ▢ ¼ cup all-purpose flour
• ▢ ¼ cup butter
• ▢ 2 cloves garlic crushed
• ▢ 1 large onion chopped
• ▢ 1 large carrot chopped
• ▢ ⅔ cup dry white wine
• ▢ ⅔ cup beef stock
• ▢ 1 can diced tomatoes (14.5 ounces)
• ▢ Salt and pepper to taste

For the Gremolata

• ▢ ½ cup fresh flat leaf parsley chopped
• ▢ 1 clove garlic minced
• ▢ 2 tsp lemon zest grated

Instructions

Prepare the Veal Shanks

1. Lightly coat the veal shanks with flour. This helps in creating a nice crust when seared.

Brown the Veal

1. In a large skillet, melt the butter over medium to medium-high heat.

   Add the veal shanks and cook them until they are nicely browned on all sides.

   Once browned, transfer the veal to a bowl and keep it warm.

Sauté the Vegetables

1. In the same skillet, add the crushed garlic and chopped onion.

   Cook and stir until the onion becomes tender and translucent.

Simmer the Dish

1. Return the browned veal shanks to the skillet.

   Add the chopped carrot and pour in the dry white wine.

   Let it simmer for about 10 minutes.

   Then, add the diced tomatoes and beef stock, and season with salt and pepper to taste.

Cook Slowly

1. Cover the skillet and reduce the heat to low.

   Allow the veal to simmer gently for 1½ hours.

   Make sure to baste the veal every 15 minutes or so.

   The goal is to have tender meat that’s still on the bone.

Prepare the Gremolata

1. While the veal is cooking, mix together the parsley, minced garlic, and lemon zest in a small bowl.

   This fresh mixture, known as gremolata, adds a vibrant, aromatic touch just before serving.

Serve

1. When the veal is tender and ready, sprinkle the gremolata over the dish right before serving to add a burst of fresh flavor.

More Recipes You'll Love

Easy Unleavened Bread

Simple Blueberry Muffin

Easy Crock Pot Lasagna Soup