Wine-Braised Veal Shanks

These melt-in-your-mouth veal shanks are brushed with their sauce and glazed in the oven just before serving.

Slideshow: More Veal Recipes

  • Servings: 6

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  • 2 tablespoons vegetable oil
  • Six 1-pound veal shanks, tied
  • Salt and freshly ground pepper
  • 3 ounces finely chopped bacon
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/4 cup sliced shallots
  • 2 large garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups dry white wine
  • 3 1/2 cups chicken stock or canned low-sodium broth
  • 3 bay leaves
  • 2 thyme sprigs
  • 1 sage sprig

How to make this recipe

  1. Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per side. Transfer to a plate.

  2. Add the bacon and butter to the casserole and cook over low heat until the bacon fat has been rendered, about 3 minutes. Add the onion, carrot, celery, shallots and garlic and cook, stirring, until softened but not browned, about 5 minutes. Increase the heat to moderately high and whisk in the flour. Cook, whisking, for 2 minutes. Gradually whisk in the wine and simmer for 4 minutes. Add the stock and bring to a boil.

  3. Return the veal shanks to the casserole and add the bay leaves, thyme and sage. Season lightly with salt and pepper. Cover and bake for 2 hours, or until the veal is very tender. Transfer the shanks to a plate and cover with foil to keep warm. Increase the oven temperature to 500°.

  4. On top of the stove, boil the cooking liquid until it is very flavorful, about 12 minutes. Strain into a medium saucepan and skim the fat from the surface. Season the sauce with salt and pepper.

  5. Dip each veal shank into the sauce and place on a baking sheet. Roast the shanks on the top shelf of the oven until nicely glazed, about 5 minutes. Reheat the sauce if necessary. Transfer the shanks to plates, spoon the sauce on top and serve.

Make Ahead

The recipe can be prepared through Step 3; refrigerate the shanks in the cooking liquid for up to 2 days. Reheat before proceeding.

Suggested Pairing

A Chinon.

Contributed By Photo © Beatriz Da Costa Published November 1998

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