Baked Veal Shanks Stinco Di Vitella Forno Recipe

Ingredients for Baked Veal Shanks Stinco Di Vitella Forno

• Fresh Bay Leaves
• Fresh Sage
• Fresh Rosemary
• Veal Shanks
• Salt & Pepper
• 1/2 cup all-purpose flour
• Olive Oil
• 1 cup dry white wine
• 1 large carrot, chopped
• 1 large onion, chopped
• 1 cup chicken stock
• 2 tablespoons butter

How to Make Baked Veal Shanks Stinco Di Vitella Forno

1. Preheat oven to 450°F (232°C).
2. Finely chop 2 bay leaves, 1 tablespoon fresh sage, and 1 tablespoon fresh rosemary. Rub the herbs generously into and around the veal shanks.
3. Season the veal shanks liberally with salt and freshly ground black pepper. Place the shanks in a shallow dish and dredge in 1/2 cup all-purpose flour, ensuring they are evenly coated. Shake off any excess flour.
4. Heat 2 tablespoons olive oil in a large roasting pan. Add 1 cup dry white wine, 1 large carrot (chopped), 1 large onion (chopped), and 2 celery stalks (chopped) to the pan.
5. Place the seasoned veal shanks in the roasting pan.
6. Bake uncovered for 10 minutes.
7. Reduce oven temperature to 425°F (218°C). Cover the veal shanks tightly with aluminum foil and bake for an additional 1 hour and 30 minutes, basting the shanks frequently with 1 cup of chicken stock.
8. Remove the veal shanks from the oven and let them rest for 10 minutes before slicing.
9. Remove the veal shanks from the pan and slice the meat into 1-inch thick pieces.
10. Add 2 tablespoons butter to the vegetable drippings in the roasting pan. Stir until melted and thickened slightly to create a pan gravy. Serve the sliced veal shanks drizzled with the pan gravy, accompanied by roasted potatoes and steamed vegetables.