Braised Veal Shanks

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 veal shanks
  • All-purpose flour
  • Salt and freshly ground black pepper
  • ½ teaspoon dried orégano
  • 3 tablespoons butter
  • 3 tablespoons salad oil
  • ¾ cup finely chopped onions
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrots
  • 1 garlic clove, finely minced
  • Pinch of dried thyme
  • ¾ cup tomato purée
  • ¾ cup dry white wine
  • ½ cup Brown Sauce


    1. Preheat oven to moderate (350°F.).

    2. Wipe the veal shanks well with a damp cloth. Combine flour, salt and pepper to taste and the orégano and dredge the meat with the mixture. Brown in the butter and oil and transfer to a large casserole or Dutch oven.

    3. Add the vegetables, garlic and thyme to the skillet and brown, stirring, for five minutes. Transfer to the casserole and arrange around the meat.

    4. Pour the tomato purée, wine and brown sauce over the meat and cover closely. Bake for one and one-half hours, or until the meat is tender.