Ingredients

• 1 cup all-purpose flour
• 4 veal shanks (around 250g/8oz each)
• 2 tablespoons olive oil (30 mL)
• 1 large yellow onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 large celery stalks, peeled and diced
• 6–8 garlic cloves, peeled
• 2 tablespoons tomato paste
• 3 cups fresh tomatoes, roughly chopped
• 2 cups dry red wine (480 mL)
• 4 cups beef stock (960 mL)
• 2 bay leaves
• 1 bunch Italian parsley
• 20–25 fresh thyme sprigs
• Coarse salt and fresh cracked pepper, to taste
• Gremolata (see separate recipe)

Project Name

Preheat oven to 160°C (325°F).
Season 1 cup flour with 1 tablespoon salt and ½ teaspoon pepper.
Dredge veal shanks in the seasoned flour.

Cook

Heat 2 tablespoons olive oil in a Dutch oven over medium-high until it lightly smokes.
Sear veal shanks until golden (4–6 minutes per side); remove and set aside.
Add diced onion, carrot, celery, and garlic to the pot; sauté 3–4 minutes until lightly browned.
Stir in 2 tablespoons tomato paste; cook for 2 minutes.

Braise

Add chopped tomatoes and deglaze with 2 cups red wine; cook for 2 minutes.
Stir in 4 cups beef stock, bay leaves, parsley, thyme, salt, and pepper.
Return shanks to the pot, ensuring they are submerged in the liquid.
Cover and braise in the oven for 2 to 2½ hours until very tender.

Serve

Remove veal shanks and spoon some sauce over them.
Sprinkle with gremolata and serve immediately.