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Veal shanks with tomato sauce & gremolata


  • Heat a thin layer of oil in a large heavy-bottomed casserole (or pot) and cook the lightly floured veal in batches until lightly coloured. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the garlic, carrots, onion and celery until tender, regularly stirring and scraping the bottom of the pot as you do so. 
  • Then add 1 heaped tbsp flour, mix until well combined and briefly cook. 
  • Pour in the wine and stock, and add the tomatoes, 1 heaped tbsp chopped parsley and seasonings. Return the veal, bury it in the liquid and bring to the boil. Then cover, turn the heat down and gently simmer for about 60-90 mins until the meat is very tender. 
  • To make the Gremolata, mix together the remaining parsley with the lemon and orange zest. 
  • Serve the shanks with plenty of the sauce on a bed of mashed potato (or risotto) in individual bowls with Gremolata sprinkled on top and a simple salad on the side.


  • olive oil
  • 1 kg veal shanks
  • plain flour
  • 4 garlic cloves, crushed
  • 2 medium carrots, diced
  • 1 large onion, chopped
  • 2-3 celery stalks, diced
  • 300 ml dry white wine
  • 500 ml beef stock
  • 1-2 cans diced tomatoes
  • 5 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 2 tbsp finely grated lemon rind
  • 2 tbsp finely grated orange rind

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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