• Cooking Time: 90–120
  • Servings: 4
  • Preparation Time: 30



  • ½ cup flour
  • Salt and pepper to taste
  • 4 veal shanks with bone, cut 3" thick
  • ¼ cup olive oil
  • ¼ cup butter
  • 2 cups onion, diced
  • 1 cups carrots, diced
  • 1 cup celery, diced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 3 tbsp dill, fresh, chopped
  • 1 cup Trollinger or Black Hamburg wine
  • 2 cups good quality veal or chicken stock
  • 1 tsp caraway seeds
  • 1 tsp thyme, fresh
  • 2 cups tomato, peeled, seeded and diced
  • 2 tsp grated rind from a lemon
  • 2 tsp grated rind from an orange
  • 2 cloves garlic, minced
  • 2 tbsp chives, fresh, minced
  • Serve with Spaetzle Noodles Bergkase
  • Serve with Dinsztelt Wilted Greens


  • Season flour with salt and pepper.
  • Dredge veal shanks in flour and seasoning mixture and tap off any excess.
  • Heat a large heavy bottom skillet or Dutch oven, over medium-high heat, add oil and butter.
  • Sear shanks on all sides.
  • Add more oil and butter if needed.
  • Remove the browned veal shanks and set aside.
  • Add onion, celery, carrots, garlic, bay leaves and dill to the pan and cook until softened.
  • Season with salt and pepper.
  • Raise heat to high, add wine and deglaze the pan.
  • Return shanks to the pan.
  • Add stock, caraway seeds, thyme and tomatoes.
  • Reduce heat to low, cover and cook for about 1½ hours or until meat is tender.
  • Baste the meat a few times during cooking.
  • Remove cover; continue to simmer for 10 minutes to reduce sauce a bit.
  • For topping: combine grated rind of the lemon and orange mix in garlic and chives; mix well and hold for service.
  • To serve, place veal shank on a plate and top with sauce sprinkle with the grated rind mixture.
  • Serve with Spaetzle Noodles Bergkase and Dinsztelt Wild Greens.

Author Credit: Eric Rappaport

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