- Prep time 30 minutes
- Cook time 3 hours 30 minutes
- Serves 6
Many Chefs have made this dish and I have chopped and changed them all to perfect and make it my own over the last 30 years. This is one of my favourite recipes to make, especially for company, as it doesn’t take too much of your time, once you put it in the oven, the next 3 hours you can be doing something else, like setting the table, prepping the other dishes AND probably still have time to put your feet up. 😊 —Cooking Right With Roz
All Purpose Flour
Veal (Or Beef) Shanks (approx. 1 1/2" thick
Garlic cloves, chopped
Stalks celery, finely chopped
Carrots, finely sliced
28oz. can plum tomatoes
Fresh squeezed lemon juice
Fresh Thyme, chopped finely
- OK here goes:-…. Combine flour with salt and pepper on a plate. Wash the veal and pat dry. Dredge veal shanks to lightly dust both sides.
- Heat oil in a large, deep ovenproof skillet, (or just use a large frying pan and get a roasting pan ready for the oven)
- On medium-high heat, brown veal on both sides, and remove and put to the side on a plate or in the oven-proof dish. Turn down the heat to low.
- (Add more oil if needed to the frying pan) add onions and shallots first for 3 minutes, then add the carrots, celery, and garlic and gently cook for another 5-8 minutes.
- If you have any flour left from the dredging…add it now and stir for a minute (thickens the sauce a little… mmm…)
- Turn the heat back to medium-high. Add wine,…stir and bubble, then add stock & tomatoes. Add thyme, lemon juice and taste for salt and pepper
- Either return the veal to the pan or pour juices over the oven-proof dish. Cover tightly and bake @325*f for 3 to 4 hours (or turn down to simmer and (cover) simmer for 3-4 hours).
- Serve with either risotto (yummy) or mashed potatoes ( I like to mash them with pesto sauce )