Braised Veal Shanks with Aromatic Herb Sauce
Indulge in a classic Italian dish with this Braised Veal Shanks recipe, featuring tender veal osso buco slow-cooked in a rich, savory sauce made from pancetta, aromatic vegetables, and fresh herbs. This comforting and elegant dish is complemented by a bright gremolata, which adds a refreshing touch. Perfect for family gatherings or special occasions, serve this hearty meal over creamy polenta or nestled among roasted vegetables for a delightful experience that showcases the flavors of Italy. Share this recipe with friends and family and make it a star at your dinner table.
6
Servings
583
Calories
20
Ingredients
Ingredients
Pancetta
2 slices (about 1/4 pound) (thick, diced)
Olive Oil
1/4 cup (for cooking)
Veal Shanks
2.5 - 3 lbs (cut into 4-6 pieces, 2-3 inches thick)
Carrot
1 cup (diced)
Celery
1/2 cup (diced)
Onion
1 large (diced)
Garlic
5 cloves (chopped)
Anchovy Fillets
3 (minced to a paste)
Fresh Thyme
3-4 sprigs (whole)
Capers
1/8 cup (rinsed)
Olives
1/2 cup (your favorite, pitted and chopped)
Dry White Wine
1 cup (optional)
Chicken or Veal Stock
1-2 cups (enough to cover half of the shanks)
Flour
to dust (for coating the meat)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Flat Leaf Parsley
2 tablespoons (minced for garnish)
Lemon Zest
1 tablespoon (grated)
Garlic
2 cloves (minced for gremolata)
Flour
2 tablespoons (mixed with water for slurry (optional))
Instructions
1
Preheat the oven to 325°F (163°C).
2
Heat a Dutch oven over medium heat and add the diced pancetta. Cook until crispy, about 5 minutes, then remove and drain on paper towels.
3
If necessary, leave about 2 tablespoons of fat in the pot, adding olive oil if required.
4
Season the veal shanks generously with salt and pepper. Dredge each shank in flour, shaking off the excess, and add them to the hot fat in the pot.
5
Sear the veal shanks for about 5 minutes on each side until they are nicely browned. Once browned, remove the shanks and set aside.
6
Add the diced carrot, celery, and onion to the pot. Sauté until the vegetables soften and the onions are translucent, about 5 minutes. Then add minced garlic, thyme, capers, olives, and anchovies, continue to sauté for another 10 minutes until the vegetables are beginning to brown.
7
Return the pancetta and veal shanks to the pot. Pour in the white wine (if using), then add enough chicken or veal stock to come halfway up the sides of the shanks.
8
Cover the Dutch oven with a lid and transfer to the preheated oven. Cook for at least 2 hours or longer, until the meat is fork-tender. Stir occasionally, adding more wine or stock if necessary to keep it moist.
9
(Optional) Once the meat is done, remove the shanks and keep warm. If desired, stir in a slurry of flour and water into the cooking liquid, and simmer for an additional 5 minutes until thickened.
10
Finish the dish with a sprinkle of gremolata made from parsley, lemon zest, and minced garlic before serving.
Nutrition Information
40g
Fat
18g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Braised Veal Shanks with Aromatic Herb Sauce?
It is a classic Italian-style dish, often known as Osso Buco, featuring veal shanks slow-cooked in a savory sauce with pancetta, vegetables, and herbs.
What cut of meat is required for this recipe?
The recipe calls for 2.5 to 3 pounds of veal shanks, typically cut into 4-6 pieces that are 2-3 inches thick.
What is the recommended oven temperature?
The oven should be preheated to 325°F (163°C) for the slow-cooking process.
How do I prepare the pancetta?
The recipe uses 2 thick slices (about 1/4 pound) of pancetta, which should be diced and cooked until crispy.
What is the first step in cooking the veal?
After seasoning with salt and pepper, dredge each shank in flour and sear them in the Dutch oven for about 5 minutes per side until browned.
Why should I dredge the meat in flour?
Dredging helps the meat develop a nice brown crust during searing and acts as a thickening agent for the sauce later.
What vegetables make up the aromatic base?
The base consists of 1 cup of diced carrots, 1/2 cup of diced celery, and 1 large diced onion.
How long should I sauté the vegetables?
Sauté the carrots, celery, and onion for 5 minutes, then add garlic and herbs and continue for another 10 minutes until they begin to brown.
What unique ingredients are added to the vegetable mix?
The recipe includes 5 cloves of chopped garlic, 3 minced anchovy fillets, fresh thyme, capers, and chopped olives.
Will the anchovies make the dish taste like fish?
No, the anchovies are minced to a paste and dissolve into the sauce, providing a deep savory umami flavor rather than a fishy taste.
What kind of wine is used in this recipe?
The recipe suggests 1 cup of dry white wine, which is optional but adds acidity and depth to the braising liquid.
What type of stock is best for braising?
You can use either chicken or veal stock for this recipe.
How much liquid should be in the pot?
You should add enough stock (and wine if using) to come halfway up the sides of the veal shanks.
How long does the veal need to cook in the oven?
The veal should cook for at least 2 hours or until the meat is fork-tender.
Should I cover the pot while it is in the oven?
Yes, cover the Dutch oven with a lid to trap moisture and ensure the meat becomes tender.
What is gremolata?
Gremolata is a fresh garnish made from minced parsley, lemon zest, and garlic that adds a bright finish to the rich stew.
How do I make the gremolata for this dish?
Combine 2 tablespoons of minced flat-leaf parsley, 1 tablespoon of grated lemon zest, and 2 minced garlic cloves.
How can I make the sauce thicker?
Optional: Once the meat is done, stir in a slurry of 2 tablespoons of flour mixed with water and simmer for 5 minutes until thickened.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What are the nutritional facts for one serving?
Each serving contains approximately 583 calories, 40g of fat, 18g of carbohydrates, and 50g of protein.
What are the best side dishes for Braised Veal Shanks?
This dish is traditionally served over creamy polenta or alongside roasted vegetables.
Is this recipe suitable for a special occasion?
Yes, its elegant flavors and classic Italian preparation make it perfect for dinner parties or holiday gatherings.
What herbs are used during the braising phase?
3-4 whole sprigs of fresh thyme are added to the pot during the sautéing and braising steps.
Should I rinse the capers?
Yes, the recipe recommends using 1/8 cup of rinsed capers to control the saltiness.
Can I use any type of olives?
The recipe suggests using 1/2 cup of your favorite olives, pitted and chopped.
What if I don't have a Dutch oven?
You can use any heavy, oven-safe pot with a tight-fitting lid that is large enough to hold the shanks in a single layer.
Can I use olive oil instead of pancetta fat?
Yes, if the pancetta doesn't provide enough fat, use about 1/4 cup of olive oil for searing and sautéing.
How do I know when the meat is done?
The veal is ready when it is 'fork-tender,' meaning it easily pulls away from the bone with very little resistance.
Is it necessary to stir the pot during the 2-hour bake?
The instructions recommend stirring occasionally to ensure the meat stays moist and doesn't stick.
What should I do with the crispy pancetta?
The crispy pancetta is removed after initial cooking but returned to the pot with the veal shanks before adding the liquid.