Slow cooked veal shanks

    Slow cooked veal shanks


    156 people made this

    About this recipe: Also known as osso buco, veal shanks are pan-seared, then slow cooked with vegetables in a beef stock until the meat falls off the bone. Enjoy with mashed potatoes.

    Serves: 4 

    • 900g veal shanks, cut into short lengths
    • 4 tablespoons plain flour
    • 50g butter
    • 2 cloves garlic, crushed
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 150ml dry white wine
    • 150ml beef stock
    • 1 (400g) tin chopped tomatoes
    • salt and pepper to taste
    • 25g chopped fresh parsley
    • 1 clove garlic, finely chopped
    • 2 teaspoons grated lemon zest

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Dust the veal shanks lightly with flour. Melt the butter in a large frying pan over medium to medium-high heat. Add the veal and cook until browned on the outside. Remove to a bowl and keep warm. Add two cloves of crushed garlic and onion to the frying pan; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
    2. Pour in the tomatoes and beef stock and season with salt and pepper. Cover and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
    3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.


    Veal shanks can be purchased in your local butchers. You may need to pre-order them.

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