Prep time
20 MIN
Total time
2 H 20 MIN
Serves
4

Ingredients

Directions

  1. In a large re-sealable plastic bag combine veal shanks and flour; toss to thoroughly coat.
  2. Warm oil in a large heavy bottom ovenproof saucepan or Dutch oven,over medium heat. Sauté veal shanks on both sides until well browned,about 3-4 minutes. Remove shanks and set aside.
  3. Add onion,celery and carrot and cook until soft,about 3-4 minutes. Add garlic and tomato paste and cook 1 minute more.
  4. Add wine to deglaze,scraping any browned bits from the bottom of the pan and cook until wine is reduced by half.
  5. Return shanks to saucepan/dutch oven and cover with stock. Bring to a simmer,add thyme,cover and transfer to a 325°F (170°C) oven. Bake for 2 hours or until shanks are very tender.
  6. Remove shanks from pot and arrange on a serving platter,or in shallow bowls. Spoon braising sauce liberally over meat.

Recipe tips

  • For a more refined presentation,puree braising liquid and vegetables,pass through a fine mesh sieve,and stir in fresh chopped parsley before spooning over meat.
  • Try experimenting by adding other intensely flavoured ingredients to this dish like black olives or sundried tomatoes!

Recipe Made With

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • Rating by Linda

    This rating was left without a review.

    Linda C. | January 30, 2016

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  • Review by Pat P.

    awesome and have made it for company....

    Pat P. | April 14, 2014

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