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  1. Braised Veal Shanks

Braised Veal Shanks

02:45:00 10 servings, 1/10 recipe each
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10 servings, 1/10 recipe each

This recipe is inspired by the region of Campania In Italy.

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Make It

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  • Heat oven to 325ºF.
  • Combine flour and pepper in pie plate. Add meat, 1 shank at a time; turn to evenly coat both sides with flour mixture, shaking off excess. Heat 3 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add meat, in batches; cook 3 to 5 min. or until evenly browned on all sides, turning frequently. Place in 4-L casserole dish sprayed with cooking spray.
  • Heat remaining oil in Dutch oven. Add carrots, celery and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally and adding garlic for the last minute. Add wine to pan; cook and stir 2 min. Stir in pasta sauce and broth; cook 3 to 5 min. or until heated through, stirring frequently. Pour over meat; cover.
  • Bake 2 hours or until meat is done (160ºF). Transfer meat to platter, reserving sauce in pan; cover meat to keep warm. Pour sauce into saucepan; cook on medium heat 7 to 10 min. or until thickened, stirring occasionally. Spoon sauce over meat.

Special Extra

Sprinkle with 2 Tbsp. chopped fresh parsley before serving.


  • 10 servings, 1/10 recipe each

Nutritional Information

Serving Size 10 servings, 1/10 recipe each
Calories 280
% Daily Value
Total fat 11g
Saturated fat 2.5g
Cholesterol 105mg
Sodium 480mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 5g
Protein 30g
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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