Rich, tender, and made for a slow Sunday at home. Meaty veal shanks are browned, then gently braised with white wine, tomatoes, and garden vegetables until they’re falling off the bone. A bright sprinkle of lemon, parsley, and garlic gremolata right before serving wakes up every bite. Spoon it over creamy Parmesan polenta and save a little spoon for the marrow.
Prep Time 25 Min | Cook Time 2 Hrs 15 Min | Serves 4
Ingredients
- 4 veal shanks, cut about 1 1/2 inches thick (about 3 1/2 to 4 lbs total)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, with their juice
- 2 cups beef or chicken stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Gremolata
- 1/4 cup fresh flat-leaf parsley, finely chopped
- Zest of 1 lemon
- 1 clove garlic, finely minced
Creamy Parmesan polenta
- 4 cups water or chicken stock
- 1 cup coarse cornmeal (polenta)
- 2 tbsp butter
- 1/2 cup grated Parmigiano-Reggiano
- Salt, to taste
Directions
- Preheat the oven to 325°F.
- Pat the veal shanks dry and tie kitchen twine around the middle of each one so it holds its shape. Season generously with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the shanks well, about 4 minutes per side, working in batches if needed. Transfer to a plate.
- Lower the heat to medium. Add the onion, carrots, and celery with a pinch of salt and cook until softened, about 6 to 8 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
- Pour in the white wine, scraping up the browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
- Add the diced tomatoes, stock, thyme, rosemary, and bay leaf. Return the shanks to the pot, nestling them so the liquid comes about two-thirds of the way up the sides.
- Bring to a simmer, cover, and transfer to the oven. Braise for 1 1/2 to 2 hours, turning the shanks once halfway through, until the meat is fork-tender and pulling away from the bone.
- While the veal braises, mix the parsley, lemon zest, and garlic in a small bowl to make the gremolata. Set aside.
- About 30 minutes before the veal is done, make the polenta: bring the water or stock to a boil with a pinch of salt, then slowly whisk in the cornmeal. Lower the heat and cook, stirring often, for 25 to 30 minutes until thick and creamy. Stir in the butter and Parmesan.
- Remove the herb sprigs, bay leaf, and twine. If the sauce is thin, set the shanks aside and simmer the sauce on the stovetop for a few minutes to thicken. Taste and adjust the salt and pepper.
- Spoon polenta into shallow bowls, top each with a veal shank and plenty of sauce, and finish with a generous sprinkle of gremolata.
