• 2 to 2 1/2 lbs. veal shanks, sawed into 2 1/2 in. pieces
  • 3 Tbsps. all-purpose flour
  • 3 Tbsps. cooking oil
  • 1 cup chopped onion
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 1 clove garlic, minced
  • 1 28-oz. can tomatoes, cut up
  • 1 cup dry white wine
  • 1 bay leaf
  • 2 tsps. grated orange peel
  • 1 tsp. grated lemon peel
  • 1 tsp. instant beef bouillon granules
  • 1/2 tsp. dried thyme, crushed


Sprinkle meat with salt and pepper. Coat lightly with flour, shaking off excess. In Dutch oven slowly brown meat in hot cooking oil; remove meat. Add onion, carrot, celery, and garlic; cook til onion and celery are tender.Drain off fat. Return meat to Dutch oven. Stir in undrained tomatoes, wine, bay leaf, orange peel, lemon peel, beef bouillon granules, thyme, 1 cup water, 1/2 tsp. salt, and dash pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or til meat is tender.

Remove meat; keep warm. Discard bay leaf. Boil broth mixture gently, uncovered, about 20 minutes or til desired consistency. If desired, arrange meat on Milanese-Style Risotto or hot cooked rice. Spoon some broth mixture over meat; pass the remainder. Sprinkle with snipped parsley, if desired. Makes 4 to 6 servings.

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Submitted 6/13/05.
Source: B.H.& G. Italian Cookbook
Submitted By: Linda Wilson