Shank Baked Veal

Stinco di Vitello al Forno

Shank of veal slowly cooked in the oven with pancetta, aromatic herbs, broth, white wine and brandy.

6 servings

Easy

The shank of baked veal is a main course Hearty, suitable for a substantial lunch, and based on the slow cooking of a cut rich in connective tissue. The long oven cooking transforms the meat into a tender and flavorful dish, while the sauce absorbs the aromas of the pancetta, herbs and cooking liquids. Butter and oil support the soffrittoThe white wine introduces a dry note, and the brandy adds depth to the aromatic profile. The technique requires careful attention, especially during cooking: frequent basting with broth keeps the surface moist and promotes a balanced result. The recipe is considered a traditional Italian dish. The serving of buttered peas completes the dish with a simple and delicate garnish.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare it shank

Wash it thoroughly shank of veal and pat it dry. Drizzle with dry white wine, spreading it over the surface of the meat. Let the wine infuse the meat before cooking: the aroma should be vinous and clean, without excessive liquid retention.

Prepare the soffritto

Finely chop the onion, celery, sage, and rosemary. Pour the butter and extra virgin olive oil into a saucepan. saucepan oval, then add the pancetta and the chopped herbs. Gently sauté over moderate heat until the pancetta it becomes shiny and slightly golden and the vegetables are soft and fragrant.

Brown the meat

Join it shank at the saucepan Brown it in the sauce, turning carefully to brown all sides. Continue until the surface is a uniform golden brown: this browning concentrates the flavors and prepares the meat for the long cooking process. stewed.

Add the liquids

Cover it shank with the two ladles of broth and sprinkle it with the brandy. Bring the stock to a light boil on the stovetop: the liquid must surround the meat without dispersing the soffritto and it must have a balanced aroma of broth, herbs and brandy.

Bake in the oven

240 min

Bake it saucepan at (356°F) 180°C and cook it shank for about four hours. During cooking, baste the meat frequently with the broth from the pan, so the surface stays moist and the bottom retains its aroma. Finish cooking when the meat is tender and well-cooked.

Serve very hot

Extract it shank from the oven and serve piping hot, accompanied with buttered peas. Distribute the pan juices on the meat: it must be fragrant and sufficiently fluid to veil the shank without completely covering its surface.

Chef's Tips

To obtain uniform cooking, baste it often. shank with the broth during the four hours in the oven, keeping the meat moist and the aromatic base.