Baked Veal Shanks (Stinco Di Vitella Forno) Recipe

Name: Baked Veal Shanks (Stinco Di Vitella Forno)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white wine; 1 carrot, chopped; 1 onion, sliced; 3/4 cup chicken stock; 2 tablespoons butter

Servings: persons

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 white wine
1 carrot, chopped
1 onion, sliced
3/4 cup chicken stock
2 tablespoons butter

1
Preheat oven to 450u00b0F.
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 white 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.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Baked Veal Shanks (Stinco Di Vitella Forno) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Veal Shanks (Stinco Di Vitella Forno)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions