Baked Veal Shanks (Stinco Di Vitella Forno)

• fresh bay leaves↗3
• sprig fresh sage↗1
• sprig fresh rosemary↗1
• veal shanks↗2

  bone removed and fat trimmed (ask butcher to do this)

• teaspoon salt & pepper1⁄4
• cup flour↗1⁄4
• tablespoons olive oil↗5
• cup white wine↗1⁄2
• carrot, chopped↗1
• onion, sliced↗1
• cup chicken stock↗3⁄4
• tablespoons butter↗2

Step-by-step instructions

1. 1

   Preheat oven to 450°F.

2. 2

   Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.

3. 3

   Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.

4. 4

   Press both sides of the shank gently into the flour to coat and shake off any excess flour.

5. 5

   Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.

6. 6

   Bake the shank for 10 minutes.

7. 7

   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.

8. 8

   Remove the shank from the pan and cut the meat into 1-inch-thick slices.

9. 9

   Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.