Veal Shanks With Tomato Sauce Recipe

Name: Veal Shanks With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespooons unsalted butter; 2 medium onions, minced; 2 carrots, minced; 2 leeks, minced (just the white parts); 2 ribs celery, minced; ⅓ cup olive oil; 8 medium-size pieces of veal shank; 1/2 cup flour; 1 cup white wine; 1 pound peeled, seeded tomatoes, diced; 2 cups veal stock; 6 leaves fresh basil; Strip of lemon rind; 1 bay leaf; 2 sprigs fresh thyme or 1/4 teaspoon dried thyme; 2 sprigs parsley; 3 cloves garlic, peeled and crushed; Salt to taste if desired; Freshly ground pepper to taste; 1 pound wheat noodles

Servings: persons

4 tablespooons unsalted butter
2 medium onions, minced
2 carrots, minced
2 leeks, minced (just the white parts)
2 ribs celery, minced
⅓ cup olive oil
8 medium-size pieces of veal shank
1/2 cup flour
1 cup white wine
1 pound peeled, seeded tomatoes, diced
2 cups veal stock
6 leaves fresh basil
Strip of lemon rind
1 bay leaf
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
2 sprigs parsley
3 cloves garlic, peeled and crushed
Salt to taste if desired
Freshly ground pepper to taste
1 pound wheat noodles

1
In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned.
2
Remove skillet from heat.
3
In a separate skillet, heat the oil over medium-high heat.
4
Dredge the veal shanks in flour, and shake off excess.
5
Brown them a few minutes on each side.
6
Remove shanks and place them in the first skillet over the vegetables.
7
Deglaze the empty browning skillet with white wine, and then reduce liquid by half.
8
Pour this over the shanks.
9
Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste.
10
Bring liquid to a boil; let it boil for 3 to 4 minutes.
11
Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes.
12
Then test the meat; it should be tender.
13
In a deep pot, bring lightly salted water to a boil.
14
Add noodles and cook until done, 5 to 10 minutes depending on the thickness.
15
Drain.
16
Remove meat from the skillet, and keep it warm.
17
Turn up heat, and reduce cooking liquid until it is fairly thick.
18
Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs.
19
Pour sauce into a blender, and mix at low speed at first.
20
Taste for seasoning.
21
Then blend at high speed for about 10 seconds.
22
Serve veal shanks with noodles on the side; pour sauce over both.

1481

kcal

Calories

105

Fat

118

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 20 ingredients. The key ingredients include: 4 tablespooons unsalted butter, 2 medium onions, minced, 2 carrots, minced, 2 leeks, minced (just the white parts), and more.

Yes, Veal Shanks With Tomato 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 Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions