Veal Shanks, Milan Style Recipe

Name: Veal Shanks, Milan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 4 (1 1/2-inch-thick) meaty slices veal shank; 2 tablespoons unsalted butter; 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 small onion, finely chopped; 1/2 cup dry white wine; 1 cup peeled, seeded, and chopped fresh tomatoes or chopped canned tomatoes; 1 cup chicken or beef broth; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped flat-leaf parsley; 2 anchovy fillets (optional); 1 teaspoon grated lemon zest

Servings: persons

1/4 cup all-purpose flour
4 (1 1/2-inch-thick) meaty slices veal shank
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
1 small onion, finely chopped
1/2 cup dry white wine
1 cup peeled, seeded, and chopped fresh tomatoes or chopped canned tomatoes
1 cup chicken or beef broth
2 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 anchovy fillets (optional)
1 teaspoon grated lemon zest

1
Spread the flour on a piece of wax paper.
2
Dredge the veal in the flour, shaking off the excess.
3
In a Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat.
4
Add the veal and sprinkle it with salt and pepper.
5
Cook until browned, about 10 minutes.
6
Turn the slices over with tongs and sprinkle with salt and pepper.
7
Scatter the onion around the meat.
8
Cook until the onion is tender and the meat is browned, about 10 minutes more.
9
Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon.
10
Stir in the tomatoes and broth and bring to a simmer.
11
Turn the heat to low and partially cover the pan.
12
Cook, basting the meat occasionally with the sauce, until the veal is tender and coming away from the bone when tested with a fork, 1 1/2 to 2 hours.
13
If there is too much liquid, remove the cover and allow it to evaporate.
14
About 5 minutes before serving, mix together the garlic, parsley, anchovy (if using), and the lemon zest.
15
Stir the mixture into the sauce in the pan and baste the meat.
16
Serve immediately.

304

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 4 (1 1/2-inch-thick) meaty slices veal shank, 2 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Veal Shanks, Milan Style 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!

Veal Shanks, Milan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions