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Baked Veal Shanks (Stinco Di Vitella Forno): A Taste of Italy at Home

The aroma of rosemary, sage, and slowly roasted veal always takes me back to a tiny trattoria in Florence. Tucked away on a cobblestone street, the restaurant was filled with the sounds of laughter and the clinking of glasses. I remember sinking into a rustic wooden chair, the anticipation building as the waiter presented a steaming plate of stinco di vitella, the veal shank glistening with a rich, savory sauce. That first bite was pure heaven, a symphony of flavors that I’ve been chasing ever since. Now, with this recipe, I can recreate that magical experience right in my own kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Yield: 6 servings
Dietary Type: Non-Vegetarian

Ingredients

3 fresh bay leaves
1 sprig fresh sage
1 sprig fresh rosemary
2 lbs veal shanks, bone removed and fat trimmed (ask your butcher to do this)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
5 tablespoons olive oil
1/2 cup white wine
1 carrot, chopped
1 onion, sliced
3/4 cup chicken stock
2 tablespoons butter

Equipment Needed

Roasting pan
Shallow bowl
Aluminum foil
Sharp knife

Instructions

Preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the center.
Prepare the herb blend. Finely chop the bay leaves, sage, and rosemary. In a small bowl, combine the chopped herbs.
Rub the herb mixture all over the veal shank, ensuring both the inside and outside are well coated. This will infuse the meat with aromatic flavors.
Season the outside of the veal shank generously with salt and pepper. Don’t be shy; this is your chance to build a flavorful crust.
Prepare the flour coating. Lay the veal shank in a shallow bowl filled with the flour.
Press both sides of the shank gently into the flour to ensure even coating. Shake off any excess flour to prevent a gummy texture during cooking.
In a roasting pan, pour in the olive oil. Add the white wine, veal shank, chopped carrot, sliced onion. Ensure the vegetables are spread around the shank.
Bake the shank in the preheated oven for 10 minutes at 450°F (232°C). This initial high heat will help to sear the meat and develop a rich, golden crust.
Reduce the oven temperature to 425°F (220°C). Cover the veal shank tightly with aluminum foil.
Cook for an additional 1 1/2 hours (90 minutes), basting the shank frequently (every 20-30 minutes) with the chicken stock. Basting keeps the meat moist and flavorful throughout the long cooking process. Make sure to keep the pan covered with foil.
Remove the shank from the pan. Place the shank on a cutting board to rest. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product.
Using a sharp knife, cut the meat into 1-inch-thick slices.
Make the gravy. Add the butter to the vegetable drippings remaining in the roasting pan. Place the pan over medium heat on the stovetop. Cook, stirring and scraping up any browned bits from the bottom of the pan, until the butter is melted and the sauce has thickened slightly. This creates a delicious pan sauce to complement the veal.
Serve the sliced veal shank with the pan sauce spooned generously over the top.

Expert Tips & Tricks

Browning Boost: For an even deeper, richer color on your veal shank, consider browning it in a skillet with a bit of olive oil before transferring it to the roasting pan. This adds another layer of flavor complexity.
Wine Selection: While a dry white wine is called for, feel free to experiment with other varieties like a Pinot Grigio or a light-bodied Sauvignon Blanc. Avoid overly sweet wines.
Stock Options: If you don’t have chicken stock on hand, veal stock or even beef stock can be used as a substitute. Just be mindful of the sodium content and adjust the seasoning accordingly.
Herb Infusion: For an even more intense herb flavor, consider making a small bouquet garni by tying the bay leaves, sage, and rosemary sprig together with kitchen twine. This makes it easy to remove them after cooking.
Doneness Check: The veal shank is done when it is fork-tender and easily pulls apart. If you have a meat thermometer, the internal temperature should reach 190-195°F (88-90°C).

Serving & Storage Suggestions

Serve your baked veal shanks immediately for the best flavor and texture. This dish pairs beautifully with roasted potatoes, creamy polenta, or a side of steamed green beans. Garnish with a sprinkle of fresh parsley for a pop of color.

Leftover veal shanks can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the veal in a freezer-safe container for up to 2 months. Thaw the veal overnight in the refrigerator before reheating.

To reheat, gently warm the veal slices in a skillet over low heat with a bit of the pan sauce, or microwave on low power, covered, until heated through. Avoid overheating, as this can dry out the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	362 kcal	N/A
Calories from Fat	187 kcal	N/A
Total Fat	20.8 g	32%
Saturated Fat	5.7 g	28%
Cholesterol	124.5 mg	41%
Sodium	206.1 mg	8%
Total Carbohydrate	8.4 g	2%
Dietary Fiber	0.7 g	2%
Sugars	1.9 g	N/A
Protein	30.6 g	61%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Lamb Shank Variation: If veal isn’t available, lamb shanks make an excellent substitute. Follow the recipe as written, but consider adding a pinch of dried oregano for an extra layer of Mediterranean flavor.
Vegetarian Gravy: To make a vegetarian gravy, sauté chopped mushrooms in the pan drippings before adding the butter and flour. Use vegetable stock instead of chicken stock.
Spice It Up: Add a pinch of red pepper flakes to the herb mixture for a subtle kick.
Citrus Zest: A bit of lemon or orange zest grated over the veal shank before roasting can add a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes! You can roast the veal shank a day in advance and then slice and reheat it just before serving. The flavors will actually meld together even more overnight.

Q: Do I have to use white wine?
A: While white wine adds a lovely acidity and flavor, you can substitute it with more chicken stock if you prefer.

Q: Can I use dried herbs instead of fresh?
A: Fresh herbs provide the best flavor, but if you only have dried herbs on hand, use about 1 teaspoon of each (bay leaf crumbled, sage, and rosemary).

Q: The sauce seems too thin. How can I thicken it?
A: You can thicken the sauce by making a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk the slurry into the simmering sauce and cook until thickened.

Q: Can I add other vegetables to the roasting pan?
A: Absolutely! Root vegetables like potatoes, parsnips, and turnips roast beautifully alongside the veal shank. Just make sure to cut them into similar sizes so they cook evenly.

Final Thoughts

This Baked Veal Shanks recipe is more than just a dish; it’s an experience. It’s about the joy of slow cooking, the magic of simple ingredients transforming into something extraordinary, and the pleasure of sharing a delicious meal with loved ones. Don’t be intimidated by the cooking time – it’s mostly hands-off. Trust me, the reward is well worth the effort. So, gather your ingredients, preheat your oven, and get ready to transport yourself to the heart of Italy. And once you’ve tried it, I’d love to hear what you think! Share your feedback, your variations, and your serving suggestions – let’s build a community around this truly unforgettable dish. Buon appetito!

Baked Veal Shanks (Stinco Di Vitella Forno) Recipe