Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 311 Kcal, 39g Protein, 10g Carbohydrates, 12g Fat


  • Veal shanks
  • 4 veal shanks (approx. 250 g each)
  • 1 tsp salt
  • a little pepper
  • 1 tbsp white flour
  • clarified butter for frying
  • To braise in the oven
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrots, finely chopped
  • 1 stick celery (approx. 60 g), finely chopped
  • 1 bay leaf
  • 4 dl red wine
  • 1 sprig rosemary
  • 2 dl meat bouillon
  • salt and pepper to taste
  • 1 tsp sugar
  • 400 g cherry tomatoes, halved
  • Gremolata
  • 1 organic lemon, use grated zest only
  • 1 garlic clove, pressed
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp sea salt

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  • Veal shanks

    Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot, add a little clarified butter.
  • To braise in the oven

    Sauté the onion and garlic, add the carrots and celery, cook briefly. Add the wine, bay leaf and rosemary, reduce the wine almost completely. Add the cherry tomatoes, stock, sugar and salt, mix. Add the veal shanks, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up. Remove the rosemary and bay leaf before serving, season.
  • Gremolata

    Mix the parsley, lemon zest, garlic and salt, spread over the veal shanks.
  • Serve with:

    Polenta or risotto

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