Veal shanks with mushrooms and rosemary Recipe

Name: Veal shanks with mushrooms and rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds; Flour for dredging; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup olive oil; 1 cup finely chopped onions; 1 teaspoon finely minced garlic; 1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups; 1/2 cup dry white wine; 1 cup fresh or canned chicken broth; 2 teaspoons chopped fresh or dried rosemary

Servings: persons

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
1/4 pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
1/2 cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried rosemary

1
Preheat oven to 375 degrees.
2
Dredge the pieces of shank in flour seasoned with salt and pepper.
3
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
4
Pour off the fat from the skillet.
5
Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
6
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet.
7
Add the broth and rosemary, and bring to the boil.
8
Cover closely and place in the oven.
9
Bake one hour and 15 minutes.

267

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

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 11 ingredients. The key ingredients include: 4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds, Flour for dredging, Salt to taste, if desired, Freshly ground pepper to taste, and more.

Yes, Veal shanks with mushrooms and rosemary 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 with mushrooms and rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions