Braised Veal Shanks
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My easy braised veal shanks yield tender and delicate meat every time. It’s flavorful, cozy, and needs very little prep.
I typically cook my family braised beef shanks for a cozy dinner, but cooking it with veal has become a new favorite. This simple yet elegant main dish features tender and delicate meat and crowd-pleasing flavors. It’s quick to prep, easy to cook, and a firm family favorite.
I tested a few different cooking methods, including the slow cooker, but found that the shanks retained the very best flavor and texture when seared quickly and then braised slowly. This not only cooks the shanks evenly and thoroughly but also infuses extra flavor, so the meat literally melts in your mouth!
What are veal shanks?
Veal shanks are cut from the hind shank (the area between the knee bone and shoulder) on the calves. They’re a bit on the pricey side compared to veal chops, but I reckon it’s worth it, as the meat is incredibly tender.
Table of Contents
Why make my veal shank recipe
- Rich and tender. Veal shanks are particularly rich and hearty, making them a fantastic choice for impressive, savory meals.
- Versatile. Braising is my favorite method for cooking veal shanks, but you can also cook them in a slow cooker.
- Perfect for entertaining. Because of its sophisticated flavor and fall-apart tender texture, veal is the perfect option for a special dinner with your family or a cozy dinner party with friends.
- BETTER than osso bucco. You may associate these shanks with osso bucco, but my recipe is a little different. It’s less heavy on the veggies and more focused on the meat.
Key Ingredients
Here’s what goes into my veal shanks, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Veal shanks. Look for meaty, bone-in veal shanks with a creamy pink color. I prefer to get mine from the butcher because it has no added liquid (most grocery stores pack it in water) and also is cross-cut, which is ideal for braising.
- Onion. Adds a nice layer of savory flavor.
- Cubanelle peppers. These peppers have a subtly sweet flavor, adding complexity to the stew. If you can’t find cubanelle peppers (also called Italian frying peppers), use green bell peppers instead.
- Oil. For searing the veal shanks.
- Seasonings. I seasoned the stew and meat with a bay leaf, salt, black pepper, and smoked paprika.
- Plum tomatoes. I typically use canned tomatoes to keep this recipe quick and easy.
- Chicken broth. Or you can use vegetable broth or beef broth.
- Dry white wine. I recommend using Pinot Grigio or Sauvignon Blanc. For an alcohol-free version, deglaze the pan with extra broth instead of wine.
- Sour cream. This gives the sauce a nice creaminess.
- Flour. To help thicken the sauce. I like using all-purpose flour, but gluten-free flour or whole wheat flour works well, too.
How to make veal shanks
Step 1 – Cook the aromatics. Heat some of the oil in an oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the onions and peppers, then season with salt and pepper and sauté until soft.
Step 2 – Add the tomatoes. Pour the tomatoes and their juices into the skillet. Stir in the paprika and take the pan off the heat. Finish by stirring in the broth.
Step 3 – Sear the veal shanks. Heat the remaining oil in a separate skillet. Season the veal shanks with salt and pepper and sear on both sides until golden brown.
Step 4 – Deglaze the pan. Pour the white wine into the empty skillet and scrape up the stuck browned bits from the bottom. Heat to a simmer.
Step 5 – Braise. Add the seared shanks to the skillet with the onions, peppers, and tomatoes. Pour in the wine, then cover the pan with foil and braise the shanks in the oven.
Step 6 – Thicken the sauce. Take the shanks out of the oven and stir some of the braising liquid in a small bowl with the sour cream and flour. Stir this slurry back into the stew, then heat it to a simmer on the stove to help it thicken.
Step 7 – Serve. Serve the veal shanks and braising liquid with your favorite cozy side dishes and enjoy.
How to make this in a slow cooker
I’m a big fan of searing and braising the veal shanks because it gives the meat more flavor and an irresistible golden crust. However, you can switch this up by using the slow cooker method instead:
To slow cook, follow the instructions as written, then add the seared veal shanks and vegetables to a slow cooker with the wine and broth. Cook on low for 7 to 8 hours or on high for 5 to 6 hours. Stir the flour and sour cream slurry into the stew during the last hour of cooking.
Arman’s recipe tips
- Dry the veal shanks. Before searing the veal, pat the meat dry with paper towels. I found this to be the key to achieving a gorgeous, even sear on the meat.
- Check for doneness. You’ll know the veal shanks are cooked to perfection when they’re almost falling off the bone. You can also use a meat thermometer to ensure that they reach a safe internal temperature of 155ºF.
- Don’t forget the marrow. The bone marrow is what makes this veal shanks recipe (and other osso buco recipes) so special. Scoop it up with a very small spoon or the back of a regular spoon.
- Use additional herbs. Upgrade the stew’s earthy flavors by adding fresh rosemary, parsley, thyme, and oregano to the braising liquid.
- Add more veggies. Bulk up the stew by cooking minced garlic, carrots, leeks, and celery with the onions and peppers.
Storage instructions
To store: Place the leftover veal shanks in an airtight container in the refrigerator. I recommend eating the leftovers within 2 days for the best flavor.
To freeze: Braised veal shanks can also be frozen for up to 4 months. Thaw them in the fridge overnight, then reheat.
To reheat: Heat the leftover veal shanks in a skillet on the stovetop with a splash of chicken stock to prevent them from drying out.
Frequently asked questions
While these braised veal shanks are filling on their own, they’re made even better when served over a bed of mashed potatoes, cauliflower mashed potatoes, creamy polenta, risotto, or gnocchi. When I want to go all out, I’ll finish this meal with sautéed asparagus and sauteed broccolini on the side.
Braised Veal Shanks Recipe
Video
Ingredients
- 4 veal shanks
- 1 small onion chopped
- 2 Cubanelle peppers or bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil divided
- 1 bay leaf
- 8 ounces canned tomatoes
- 1 tablespoon smoked paprika
- 1 3/4 cup chicken broth or beef broth
- 1 cup dry white wine or more broth
- 8 ounces sour cream
- 1 tablespoon all-purpose flour
Instructions
- Heat half the oil in a cast-iron skillet. Add the onion, peppers, salt, and pepper, and cook for 5 minutes. Add tomatoes with juices, breaking them up with a spoon. Cook for 3 minutes. Add paprika and stir well. Remove from the heat and stir in the chicken broth.
- Heat the remaining oil in a separate skillet. Season the veal shanks with salt and pepper. Brown them on both sides. Remove the shanks from the skillet, add the wine, and scrape down browned bits. Simmer for 30 seconds.
- Add the shanks into the skillet with onions, peppers, and tomatoes. Add wine a stir gently.
- Preheat oven to 180C/350F.
- Cover the shanks with aluminum foil. Braise the shanks for 2 hours or until very tender. Once cooked, remove the shanks onto a plate and keep them warm.
- Whisk sour cream with flour and some of the cooking liquid. Pour the liquid back into the skillet with the remaining liquid, then place over medium heat. Simmer the sauce for 5 minutes, or until it thickens.
- Add the shanks back to the skillet and simmer until heated through. Serve immediately.
Notes
- Tips: See my recipe tips above for making the best veal shanks.
- Leftovers: Keep in the fridge for up to two days or the freezer for 4 months.
Nutrition
More elegant veal recipes
- Veal cutlets– With a light and crispy breading, these cutlets rival chicken or pork!
- Veal scallopini– An Italian-American classic, the creamy lemon butter sauce takes it up a notch.
- Veal parmesan– If you thought chicken parmesan was fab, this veal version is even more delicious. Oven-baked or skillet option.
- Veal Milanese– Most Milanese recipes are heavy and contain minimal meat, but my veal version has the right balance of crunch and juicy meat.
Have made osso buco several times with veal shank but wanted to try something different.
This turned out beautifully, rich flavoured sauce, tender meat. I used 3 different peppers, sweet and mild spicy. Heavy dutch oven worked well for me. My wife, who often shuns meat dishes, liked it too!
Thank you so much for your lovely comments, RH- Yes!! I initially developed an osso bucco recipe, but there is so many versions that I wanted to do something different. LOVE that you used a Dutch oven too- such an underrated pot. Appreciate that your wife gave two thumbs up too 🙂
Excellent ❤️
Thank you for making my veal shanks recipe, Marianne!