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Baked Veal Shanks Stinco Di Vitella Forno Recipe

Indulge in the rich, savory flavors of Italy with this authentic Baked Veal Shank recipe, inspired by Victoria Gotti's renowned cookbook. Tender veal shanks, slow-cooked to perfection, are infused with aromatic herbs and bathed in a luscious pan gravy. This show-stopping dish, perfect for a special occasion or a cozy weeknight dinner, is served with crispy roasted potatoes and vibrant fresh steamed vegetables. Elevate your culinary skills and impress your guests with this unforgettable Italian masterpiece!

Prep Time 30 mins
Cook Time 117 mins
Calories 362.1 kcal
Protein 61g
Rating 5.0 (1 Reviews)
Baked Veal Shanks Stinco Di Vitella Forno 126

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Veal Shanks Stinco Di Vitella Forno

  • 10 fresh bay leaves
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons fresh rosemary, minced
  • 4 veal shanks (about 1 1/2 lbs each)
  • salt & freshly ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 2 stalks celery, chopped
  • 2 cups water

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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.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

28g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat European Italian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Oven Winter Seasonal Comfort Food Veal Meat Taste Mood Equipment 4 Hours Or Less