23 de agosto de 2025

Delicious Stuffed Veal Shank Recipe: A Taste of Tradition

There’s nothing quite like a tender veal shank that has been slow-cooked to perfection. This delicious stuffed veal shank recipe is a true taste of tradition, with a flavorful filling that complements the rich meat beautifully. Whether you’re cooking for a special occasion or just want to treat yourself to something special, this recipe is sure to impress.

Ingredients:

4 veal shanks, about 2 inches thick

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup chopped parsley

2 cloves garlic, minced

1/4 cup olive oil

Salt and pepper to taste

1 cup beef broth

1 cup dry white wine

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 bay leaves

Preparation:

1. Preheat the oven to 350°F (180°C).

Temperature: 350°F (180°C)

2. Prepare the filling:

In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Mix well to form a crumbly mixture.

3. Stuff the veal shanks:

Using a sharp knife, make a slit along the side of each veal shank to create a pocket for the filling. Divide the breadcrumb mixture evenly among the shanks, pressing it firmly into the pockets.

4. Brown the veal shanks:

Heat a large oven-safe skillet over medium-high heat. Add the veal shanks and cook until browned on all sides, about 5 minutes per side.

Time: 5 minutes per side

5. Prepare the braising liquid:

In a separate bowl, mix together the beef broth, white wine, onion, carrots, celery, and bay leaves. Pour the mixture over the browned veal shanks in the skillet.

6. Braise the veal shanks:

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise the veal shanks for 2-3 hours, or until the meat is tender and falling off the bone.

Temperature: 350°F (180°C)
Time: 2-3 hours

7. Serve and enjoy:

Once the veal shanks are cooked to perfection, remove them from the oven and let them rest for a few minutes before serving. Spoon some of the braising liquid over the veal shanks and garnish with additional parsley, if desired. Serve hot and enjoy!