Baked Veal Shanks Stinco Di Vitella Forno

---

Hot italian dish cookbook by victoria gotti. This is one of my favorite dishes to order when dining out. I am so glad that i can now make it at home. I serve this with roasted potatoes and mixed fresh steamed vegetables.

---

Steps

---

Preheat oven to 450f.

---

Chop the bay leaves , sage and rosemary , rub the herbs into and outside the shank.

---

Season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour.

---

Press both sides of the shank gently into the flour to coat and shake off any excess flour.

---

Put the oil in a roasting pan then add the white wine , veal shank , carrot , onion and celery.

---

Bake the shank for 10 minutes.

---

Lower the temperature to 425f , cover the veal shank with aluminum foil and cook for an additional 1 1 / 2 hours , basting the shanks with the chicken stock often.

---

Remove the shank from the pan and cut the meat into 1-inch-thick slices.

---

Add butter to vegetable drippings in the pan and use as a gravy over the shank slices.

---

Ingredients

---

fresh bay leaves, fresh sage, fresh rosemary, veal shanks, salt & pepper, flour, olive oil, white wine, carrot, onion, chicken stock, butter