12 Dec 2012

Serves 4
PREP 30mins 
COOK 2hrs 20mins

4 (2kg) veal shanks
1/4 cup (35g) plain flour, seasoned
1/4 cup (60ml) olive oil
1 carrot, diced
1 onion, diced
1 fennel bulb, diced
3 garlic cloves
2 fresh bay leaves
4 thyme sprigs
1 tbsp smoked paprika
2 tbsp tomato paste
2/3 cup (165ml) dry white wine
4 cups (1L) chicken stock
2 x 400g cans chopped tomatoes
2 tbsp baby capers, rinsed, drained
1/3 cup chopped flat leaf parsley
4 slices crusty bread, to serve

1/2 cup finely chopped flat leaf parsley
1/4 cup (60ml) extra virgin olive oil
grated rind and juice of 1 lemon
1/2 garlic clove, finely chopped 


tips- Choose smaller shins, or osso buco, which have a brighter, lighter colour than the larger cut. They make for easier handling and are more tender.

• Take the time to brown the veal evenly and thoroughly. The caramelisation will meld into the sauce as it cooks and add depth to the finished dish.

• Polenta is the traditional accompaniment but I sometimes like to stir in a drained can of cannellini beans at the end instead.



1 Preheat oven to 180C or 160C fan. Dust veal shanks in flour, shaking off any excess.

2 Heat half of oil in a large flameproof casserole pan on high. Cook veal, turning, for 8-10 mins, until browned on all sides. Remove from pan. Wipe out pan and heat remaining oil on medium. Add carrot, onion, fennel, garlic, bay leaves and thyme, and cook, stirring, for 5 mins, until starting to brown. Reduce heat to low. Add paprika and cook for 1 min, until fragrant. Stir in tomato paste then return veal to pan. Pour in wine and cook for 5 mins, until reduced by half. Add stock, tomato and capers, increase heat to high and bring to boil. Cover with a lid and bake for 2 hrs, until veal is very tender.

3 Meanwhile, combine gremolata ingredients in a small bowl. Season to taste and set aside.

4 Remove veal from oven and stir through gremolata. Scatter over parsley and serve with crusty bread.

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Last modified on Wednesday, 12 December 2012 05:44
Gary Mehigan

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