Recipes

Veal Shanks

Give shanks for a veal dish to remember. For the consumate veal aficianado, this recipe is tried and true. Tender is the bite. Finish off this gourmet offering with a side of fettucine or a bed of rice.
Print Recipe
Pin Recipe

Cuisine Continental

Servings 4 servings
Calories 6140.08 kcal

Ingredients

  

  • 4 veal shanks
  • 1 salt and freshly ground black pepper
  • 1 flour
  • 4 tablespoon(s) oil
  • 1 onion, sliced
  • 2 cup(s) canned and peeled tomatoes; save half the juice
  • 1 orange, juiced, with half the rind grated
  • 8 ounce(s) red wine

Instructions

 

  • Dust veal with salt, pepper and flour.
  • Heat the oil in a cast iron casserole.
  • Sear the shanks, two at a time, on both sides.
  • Remove shanks and set aside.
  • In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon.
  • Add tomatoes and juice; reduce 5 minutes.
  • Add orange juice, rind and wine.
  • Return shanks to pan, keeping the heat high.
  • Season with salt and pepper.
  • Simmer, covered, for 1 to 1 hours or until the meat starts to come away from the bone.
  • Serve with fettuccine or rice.

Nutrition

Calories: 6140.08kcalCarbohydrates: 149.38gProtein: 1023.87gFat: 138.87gSaturated Fat: 40.18gCholesterol: 3149.6mgSodium: 5856.02mgFiber: 16.33gSugar: 18.34g

Tried this recipe?Let us know how it was!