• Cooking Time: 2 hours, 20 min.
  • Servings: 8
  • Preparation Time: 20 min.


  • 1 cup flour
  • salt and pepper to taste
  • 8 cross cut veal shanks, 1 1/2 inches thick
  • 2 Tbls olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 c. dry white wine (or apple juice!)
  • 1 28 oz. can crushed tomatoes
  • 3 Tbls. tomato paste
  • 3/4 cup brown gravy (homemade is fab, but buy a jar if you must)
  • 2 tsp. dried oregano
  • 2 bay leaves
  • 1/2 tsp. dried thyme
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Tabasco sauce


  • Preheat oven to 350 degrees.
  • Season flour with salt and pepper and dredge veal shanks, be sure to coat all sides and shake off excess.
  • Heat oil in a large dutch oven on the stove top.
  • Brown veal on all sides, then remove from pot and set aside.
  • Add onion and garlic to post and cook for 3-4 minutes.
  • Add wine and cook for 3-4 minutes, scraping the bottom of the pot with a spoon.
  • Add tomatoes, tomato paste, and gravy.
  • Bring to a boil and add remaining ingredients.
  • Return veal to the pot, cover and bake for 2 hours and 20 minutes.
  • Remove veal and set aside, covered in foil.
  • Remove bay leaves and discard.
  • Cook sauce over medium high heat for five minutes and pour over veal to serve.


Categories: Dinner  Italian  Main Dish 

Author Credit: Joe Iannuzzi

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