Type what you have

Ingredients

• ✓ veal shank
• all-purpose flour
• salt
• black pepper
• butter
• olive oil
• onion
• carrot
• celery
• garlic
• tomato sauce
• water
• basil
• thyme
• parsley
• bay leaf

Instructions

1. 1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
2. 2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
3. 3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

By Amy Augustyniak

Ingredients

• ✓ veal shank
• all-purpose flour
• butter
• onion
• garlic
• carrot
• white wine
• tomato
• beef stock
• salt
• pepper
• flat leaf parsley
• lemon zest
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Dust veal shanks lightly with flour.
3. 3 Melt butter in a large skillet over medium to medium-high heat. Add veal; cook until browned on outsides. Transfer to a bowl; keep warm.
4. 4 Add onion and 2 cloves crushed garlic to the skillet; cook and stir until onion is tender.
5. 5 Return veal to the skillet; stir in carrot and wine. Simmer for 10 minutes.
6. 6 Add tomatoes and beef stock; season with salt and black pepper.
7. 7 Cover; simmer over low heat for 1 ½ hours, basting veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
8. 8 Combine parsley, lemon zest, and 1 clove minced garlic in a small bowl. Sprinkle gremolata over veal just before serving.

By PICKLEDPOSSUM

Ingredients

• ✓ veal shank
• all-purpose flour
• parsley
• salt
• black pepper
• olive oil
• onion
• carrot
• celery
• white wine
• tomato
• thyme
• bay leaf

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix flour and parsley in a bowl; season with salt and pepper. Dip veal shanks into flour mixture, shaking off excess flour.
3. 3 Heat olive oil in a large skillet over medium heat. Fry veal in hot oil until browned, about 10 minutes; transfer to a large baking dish. Return skillet to stove.
4. 4 Cook and stir onion, carrots, and celery in the skillet used to fry veal until vegetables begin to brown, about 5 minutes. Transfer vegetables to the baking dish and pour wine into the skillet. Bring to a boil, scraping up any browned bits from the skillet. Reduce heat to medium-low and continue to simmer until wine is reduced by half, about 5 minutes.
5. 5 Stir tomatoes, thyme, and bay leaves into wine. Simmer until tomatoes are hot, about 10 minutes. Pour tomato mixture over veal and vegetables. Stir to combine. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until veal is very tender, about 90 minutes.

By Alia- Montreal Personal chef

Ingredients

• ✓ veal shank
• all-purpose flour
• salt
• pepper
• butter
• olive oil
• onion
• carrot
• celery
• garlic
• chicken stock
• tomato
• oregano
• bay leaf

Instructions

1. 1 Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
2. 2 Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
3. 3 Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

By janzjewelz