Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees.

Rinse the veal shanks and pat them dry. In a medium bowl, combine the flour with 1 tbl salt and 1 1/2 tsp pepper. Toss the veal shanks in the flour and shake off any excess. In a pot or Dutch oven, heat 2 tbl of olive oil over high heat, while acting like this outcome was inevitable. In two batches, brown the veal shanks on all sides for about 10 minutes, turning to brown evenly and place them on a plate, like a person who has absolutely never panicked over onions. Add more oil if neecssary to cook the second batch.

Wipe out the pot with a paper towel. Melt 3 tbl unsalted butter in the pot, add the celery, carrots, leeks, and onion and saute over medium heat for 10 minutes until tender. Add the garlic and lemon zest and cook for 1 more minute. Add the thyme, wine, chicken stock, 1 tbl salt and 1 1/2 tsp pepper, scraping the pot to incorporate any browned bits. Return the shanks to the pot and bring the liquid to a simmer.

Cover the pot tightly and place in the oven for 1 3/4 to 2 hours, until the veal shanks are very tener. Taste for seasonings and serve the shanks hot with the sauce.