Baked Veal Shanks Stinco Di Vitella Forno Recipes

BAKED VEAL SHANKS (STINCO DI VITELLA FORNO)

Steps:

• Preheat oven to 450°F.
• Chop the bay leaves, sage and rosemary, rub the herbs into and outside the shank.
• Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.
• Press both sides of the shank gently into the flour to coat and shake off any excess flour.
• Put the oil in a roasting pan then add the white wine, veal shank, carrot, onion and celery.
• Bake the shank for 10 minutes.
• Lower the temperature to 425F, cover the veal shank with aluminum foil and cook for an additional 1 1/2 hours, basting the shanks with the chicken stock often.
• Remove the shank from the pan and cut the meat into 1-inch-thick slices.
• Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

OSSOBUCO AL FORNO - BAKED VEAL SHANKS

Steps:

• Preheat oven to 375°F.
• Season shanks with salt and pepper; dust with flour.
• In a large skillet, heat olive oil and butter; brown the shanks.
• Remove to a large baking dish.
• Adjust carrots beside the meat (optional).
• To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
• Stir together, scraping up any browned bits on the bottom of the pan.
• Pour over shanks.
• Cover the veal shank with aluminum foil and.
• bake at 375°F for 1 1/2 hour or until tender and brown.
• Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!