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Active Time
1 hour 30 mins
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Total Time
3 hours 30 minutes including roasting time
Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
Step 2
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes.
Step 3
Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes. Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once. Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.
A spicy, earthy red wine—like the Bastianich 2006 Vespa Rosso (Italy, $38)—is fantastic with the rich meat.
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Reviews (8)
Back to TopThis was wonderful. I made it exactly as directed and was not at all disappointed.
marcath
Ontario, Canada
5/10/2021
Very delicious... and great for entertaining since you can make ahead. My husband (who is very picky) loved it. I did cook the meat at a lower temp (350) and for a longer amount of time adding stock as needed. Also I did not puree vegetables but just left them as they were... Will definitely save this recipe...
Cathrichins
SLC, UT
5/1/2011
This was good, but not wonderful, I was disappointed as I was hoping for much more flavor. Very important to get whole veal shanks, which are hard to find and expensive, as pre-cut slices will disappear into nothing.
Anonymous
11/9/2010
Truely outstanding! Can't wait to make it again.
tdurko
raleigh
10/30/2010
emeisel: this recipe uses whole veal shanks, while osso buco is cross cut into slices for cooking.
Anonymous
Peoria, IL
10/13/2010
This is not a review; but a question. What is the difference between 'Roasted Veal Shanks with Rosemary' and "osso-buco"?? Thanks!
emeisel
Mexico
10/13/2010
Would this recipe work almost as well with lamb shanks, which I can get easily? Not gamey lamb but nice quality.
Anonymous
los angeles
10/11/2010
I made the entire Fruili menu for a birthday dinner. The favorites were the veal and gnocchi, though everything was liked. I almost gave up on finding this cut of meat. Butchers told me it would take 2 weeks to order. Finally, I found it at a gourmet grocer, and the 2 shanks weighed 5 1/3 lbs total. The sauce and meat had a complex, rich flavor, and the veal had a silky moist texture. Doesn't require too much hands-on time.
Anonymous
Peoria, IL
10/9/2010
