Slow-braised veal shanks capture the leisurely, family-centered Italian cooking associated with Audrey’s years in Rome. This hearty, slow-braised dish brings the generous flavors of a Roman family supper to the table. The small cavalry figure in the photograph recalls the grand historical world of War and Peace.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 125 minutes
• Total Time: 150 minutes
• Servings: 4
• Difficulty: Intermediate
• Cost: Premium
• Region/Ethnic Origin: Italian

Ingredients

• 4 veal shanks, about 1 1/2 inches thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 1 1/2 cups low-sodium chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon lemon zest
• 2 tablespoons chopped parsley

Instructions

1. Pat shanks dry; season with salt and pepper and lightly dredge in flour.
2. Preheat the oven to 325°F. Heat oil in a heavy Dutch oven. Brown shanks on both sides, about 4 minutes per side; transfer to a plate.
3. Cook onion, carrot, and celery for 6 minutes. Add garlic for 30 seconds; pour in wine and scrape up browned bits.
4. Add tomatoes, stock, thyme, and bay leaf. Return shanks to pot, cover, and braise in a 325°F oven for about 1 hour 45 minutes to 2 hours, until fork-tender.
5. Remove bay leaf and thyme. Spoon sauce over shanks and finish with lemon zest and parsley.

Serving Suggestions

Serve with saffron risotto or Instant Pot Polenta Cacio e Pepe to catch the braising juices. Offer lemon wedges at the table.

Discover more of Audrey’s favorite flavors in At Home with Audrey: The Recipes She Loved.