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Recipes 

VEAL SHANKS MILAN STYLE

Marc Coffey

VEAL SHANKS MILAN STYLE

  • Yield: 6 TO 8 SERVINGS

  • 6 veal shanks, 2 inches thick

  • ½ cup all-purpose flour

  • ⅓ cup olive oil

  • 1 medium onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, finely chopped

  • ¾ cup dry white wine

  • 1 (28-ounce) can crushed Italian-style tomatoes

  • 2 tablespoons chopped parsley plus additional for garnishing

  • 2 garlic cloves, finely chopped

  • Salt and freshly ground pepper to taste

Instructions:

The perfect accompaniment for this dish is Risotto.

  • Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in a large heavy casserole over medium heat.

  • Add veal to casserole. Brown on all sides. Remove veal from casserole.

  • Add onion, carrot and celery. Sauté until lightly browned.

  • Return veal to casserole. Stir in wine and cook until wine is reduced by half. Add tomatoes. Cover casserole and reduce heat. Simmer 1½ hours or until meat falls away from the bone. Add 2 tablespoons parsley and garlic. Season with salt and pepper. Arrange veal and sauce on a warm platter. Garnish with additional parsley. Serve immediately.