Baked Veal Shanks (stinco Di Vitella Forno)

Total Time: 1 hr 57 mins Preparation Time: 15 mins Cook Time: 1 hr 42 mins

Ingredients

• Servings: 6
• 3 fresh bay leaves
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 2 lbs veal shanks, bone removed and fat trimmed (ask butcher to do this)
• 1/4 teaspoon salt & pepper
• 1/4 cup flour
• 5 tablespoons olive oil
• 1/2 cup wine
• 1 carrot, chopped
• 1 onion, sliced
• 3/4 cup chicken stock
• 2 tablespoons butter

Recipe

• 1 preheat oven to 450°f.
• 2 chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
• 3 season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
• 4 press both sides of the shank gently into the flour to coat and shake off any excess flour.
• 5 put the oil in a roasting pan then add the wine, veal shank, carrot, onion and celery.
• 6 bake the shank for 10 minutes.
• 7 lower the temperature to 425f, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
• 8 remove the shank from the pan and cut the meat into 1-inch-thick slices.
• 9 add butter to vegetable drippings in the pan and use as a gravy over the shank slices.