Roasted veal shank (stinko di vitello al forno)

Time 20 minutes
Yields Serves 6
Roasted veal shank (stinko di vitello al forno)
(Los Angeles Times)

Heat 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.


Place 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.


Roast 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.


When 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.


Meanwhile, 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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.