BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)
Hot Italian Dish cookbook by Victoria Gotti. This is one of my favorite dishes to order when dining out. I am so glad that I can now make it at home. I serve this with roasted potatoes and mixed fresh steamed vegetables.
Provided by Kit..ty Of Canada
Categories Veal
Time 1h57m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
- Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
- Press both sides of the shank gently into the flour to coat and shake off any excess flour.
- Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
- Bake the shank for 10 minutes.
- Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
- Remove the shank from the pan and cut the meat into 1-inch-thick slices.
- Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.
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