(Serves 6)

  • 30 ml butter
  • 1 large onion, finely chopped
  • 4 carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 veal shanks, cut 6 cm thick
  • Salt and freshly ground black pepper to taste
  • Cake flour to roll the shanks in
  • 100 ml olive oil
  • 500 ml dry white wine
  • 200 ml chicken stock
  • 10 ml dry thyme
  • 1 can (410 g) whole tomatoes, chopped
  • Handful of finely chopped parsley
  • 2 bay leaves


  • Grated rind of 2 lemons
  • 3 cloves of garlic, finely chopped
  • Handful of finely chopped parsley

Preheat oven to 180 °C. Melt butter in a pot with a heavy base, large enough for the shanks. Add onion, carrots, celery and garlic and sauté over low heat for about 10 minutes. Be careful, as the butter will burn if the temperature is too high. Season shanks with salt and black pepper and roll them in the flour. Shake off excess flour. Heat olive oil in a pan and brown the shanks (not all at the same time). Put shanks on top of vegetables in the pot. Pour wine into pan in which you browned the shanks. Reduce wine by half. Add stock, thyme, tomatoes, parsley and bay leaves and bring to the boil. Pour over shanks. Bring to the boil on the stovetop. Cover and put in the oven for 1 hour 15 minutes, or until shanks are tender. Combine ingredients for gremolata and sprinkle over dish.

To drink: Chianti Classico from Italy