Recipe Tip: Slow-cooked Veal Shanks in Chianti

Recipe Tip: Slow-cooked Veal Shanks in Chianti

Top Recipe. All ingredients and tips for getting it right. What stews slowly will eventually become irresistibly good. This is especially true for a couple of shanks of veal, braised in Chianti Tuscan-style, until the meat is so tender it almost falls off the bone at the merest touch of a fork.



    1. Step 1

      Preheat the oven to 200°C. Heat the olive oil in a cast-iron pan (use one with a lid) over a high heat.
    2. Step 2

      Season the veal shanks generously with salt and pepper and, when the pan is hot, add the shanks and sear until golden brown on all sides, turning every few minutes.
    3. Step 3

      Add the sage, bay leaves and garlic. Sizzle for a few seconds, stirring, then pour in the Chianti and add the tomatoes.
    4. Step 4

      Turn the shanks so the bones face downwards and cover with a sheet of baking paper cut a little larger than the rim of the pot so it sits on the surface of the meat and sauce. Put the lid on and place in the oven.
    5. Step 5

      After 1 hour, turn the shanks over, pour in the port and turn the temperature down to 150°C.
    6. Step 6

      Cover and cook for a further 2 hours until the meat is almost falling off the bone, basting several times with the braising juices to keep the meat juicy.
    7. Step 7

      Serve the shanks with creamy polenta or rice with the sauce poured over.
    8. Step 8

      Scaloppine al Marsala from 'The Godfather' Criminally good: veal escalope cooked in Sicilian Marsala wine – just the way we imagine it would be served in 'The Godfather'. Meat
    9. Step 9

      Prison Sunday Gravy from 'Goodfellas' The guys from 'Goodfellas' prepare this dish in their prison cell. Here's the recipe to follow so you can make it in your own kitchen, no holds barred! Meat
    10. Step 10

      Veal Medallions with Morels For this dish, top chef Willi Klinger sets off tender young veal medallions with a refined morel and cream sauce and serves it with fine ribbon noodles. It takes time to prepare, but it's so worth the effort. Meat
    11. Step 11

      Ossobuco A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish ossobuco. Instead of gremolata, this dish is finished with a vegetable vinaigrette, which gives it extra freshness. Serve it with risotto Milanese, made with saffron. Meat
    12. Step 12

      Stuffed Breast of Veal The eternal classic of the Austrian Sunday roast gets a creative kick. For this recipe, we have enriched the stuffing with a little beef bone marrow. Meat