Serve with polenta or risotto giallo or mashed potatoes.
Servings: 4
Preparation: 3h
Cooking: 3h

4 veal shanks

4 carrots

2 celery stalks

1 small onion

1 glass dry white wine

Half cup (4 tablespoons) tomato purée

1 pack frozen mixed mushrooms

1 or 2 ladles vegetable broth

Plain flour


Extra virgin olive oil

1 knob of butter



1 - Peel carrots and onions, cut off the tip and root end of the onion and the stem end of the carrots, trim off the base and the leaves of the celery then rinse and cut all of them into small pieces (brunoise).

2 - Sauté the vegetables in a non-stick pan for about 15 minutes over medium heat with a couple of teaspoons of extra virgin olive oil, stirring them often.


3 - Heat 2 tablespoons of extra virgin olive oil and a knob of butter in a large non-stick skillet.

4 - Lightly flour the shanks and add them to the sizzling oil and butter.


5 - Let them brown for 15 minutes on each side on medium heat.

6 - Then add the vegetables to the meat and continue cooking for about 15 minutes over low heat, turning the shanks once.


7 - Add a couple of pinches of salt and white wine, then let the wine evaporate over high heat. It should take about 10 minutes.

8 - Add the tomato purée melted in a ladle of vegetable broth, cover and continue cooking about 20 minutes over low heat.


9 - Then add mushrooms and let simmer 1 hour 30 minutes over very low heat. If necessary pour hot vegetable broth.

Useful Suggestions

*Vegetable broth may be made with 3 ladles water, a pinch of coarse sea salt, 1 carrot, 1 small onion, 1 celery stalk, all of them cut into chunks or with half bouillon/stock cube.