Veal Shanks with Red Wine Sauce Recipe

Name: Veal Shanks with Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) olive oil; 2 onions, chopped; 6 thick veal knuckles (osso buco), about 10 oz (300 g) each; 1/4 cup (50 mL) all purpose flour; 1 1/4 cups (300 mL) dry red wine; 1 cup (250 mL) black olives, pitted; 1 1/2 cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes; 1 cup (250 mL) beef stock; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 tbsp (15 mL) grated lemon zest; 1/3 cup (75 mL) chopped flat-leaf parsley

Servings: persons

1/4 cup (50 mL) olive oil
2 onions, chopped
6 thick veal knuckles (osso buco), about 10 oz (300 g) each
1/4 cup (50 mL) all purpose flour
1 1/4 cups (300 mL) dry red wine
1 cup (250 mL) black olives, pitted
1 1/2 cups (375 mL) passata (pureed, sieved tomatoes) or ground tomatoes
1 cup (250 mL) beef stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 tbsp (15 mL) grated lemon zest
1/3 cup (75 mL) chopped flat-leaf parsley

1
In a Dutch oven or heavy casserole, heat olive oil over medium-high heat.
2
Add onions; cook until softened, about 5 minutes.
3
Dust veal with flour, shaking off the excess.
4
Brown veal on all sides, turning frequently with tongs, for about 10 minutes.
5
Transfer to a plate.
6
Add red wine to casserole; increase heat and start scraping up any bits from the bottom and sides.
7
Gently boil for about 3 minutes.
8
Stir in olives, tomatoes and beef stock.
9
Add browned veal and, turning it over once or twice, bring to a gentle boil; reduce heat, cover and let cook gently for 1 1/2 hours, or until veal is tender and sauce is nicely thickened.
10
Season to taste with salt and pepper.
11
Serve sprinkled with lemon zest and chopped parsley.

208

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 12 ingredients. The key ingredients include: 1/4 cup (50 mL) olive oil, 2 onions, chopped, 6 thick veal knuckles (osso buco), about 10 oz (300 g) each, 1/4 cup (50 mL) all purpose flour, and more.

Yes, Veal Shanks with Red Wine Sauce 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 Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions