0 (0)


Roasted veal shank (stinko di vitello al forno)

Roasted veal shank (stinko di vitello al forno)
Los Angeles Times

Redondo Beach Dear Susan: It's not complicated at all -- quite easy, in fact. And we agree with you: This is one of the most amazing dishes in town. Chef Gino Angelini, who is from Emilia Romagna, says it's a ... Read more

Total time: 20 minutes plus 2 1/2 hours roasting and resting time. | Serves 6
  • 2 veal shanks (3 pounds each)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, chopped
  • 2 rosemary sprigs, chopped
  • 2 onions, each cut into 8 pieces
  • 2 carrots, cut into large pieces
  • 2 celery stalks, cut into large pieces
  • 7 whole peeled canned tomatoes (from one 28-ounce can)
  • 6 tablespoons extra virgin olive oil
  • 3/4 cup white wine
  • 1 cup vegetable stock

Step 1Heat the oven to 400 degrees. Remove the silver skin covering the veal shanks. Season the meat with salt and pepper and sprinkle with the garlic and rosemary.

Step 2Place the onions, carrots and celery in a medium baking pan. Put the veal shanks on top of the vegetables. Carefully squeeze the juice out of each tomato over the shanks, then place the crushed pieces on top. Sprinkle the olive oil over all.

Step 3Roast for 30 minutes. Reduce the heat to 350 degrees and rotate the pan for even cooking. Cook for 10 minutes more, then pour the white wine on top of the vegetables. Continue roasting 1 hour and 20 minutes (for a total cooking time of 2 hours), basting the meat and vegetables occasionally. If they seem too dry, reduce the heat or add a little of the vegetable stock so that the veal and vegetables remain moist.

Step 4When the veal is done, remove it from the baking pan, wrap it in foil and keep warm. Allow the meat to rest 30 minutes before carving and serving.

Step 5Meanwhile, put the baking pan with the vegetables on the stove. Add the vegetable stock and boil gently for 8 to 10 minutes until sauce thickens slightly. Strain the sauce and serve with the veal.


Toasted barley fruit and nut bars
Toasted barley fruit and nut bars

Perfect baked polenta
Perfect baked polenta

Pecan-crusted spareribs with Kentucky bourbon barbecue sauce
Pecan-crusted spareribs with Kentucky bourbon barbec...

Chocolate-hazelnut swirl ice cream
Chocolate-hazelnut swirl ice cream

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

La Conner Brewing Co.'s clam chowder
Rustic vegetable soup with rye croutons and parsley-savory 'pistou'
Chicken thighs with yakitori sauce
Creamy winter root vegetable gratin