Roasted Veal Shanks with Rosemary

Roasted Veal Shanks with Rosemary
Photo by Marcus Nilsson


  • fresh Italian parsley
  • 2 cups onion
  • 1 cup dry white wine
  • 1 ½ cups celery
  • 2 tablespoons fresh rosemary plus sprigs (for garnish)
  • Coarse kosher salt
  • 2 cloves garlic
  • + 6 more ingredients
    • 2 2-to 2 1/2-pound veal shanks
    • 6 tablespoons olive oil
    • You'll need to order the large veal shanks from your butcher.
    • 5 cups (or more) low-salt chicken broth
    • 2 cups carrots
    • 1 tablespoon fresh sage

Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). M...

View full recipe at Epicurious


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