Italian · Dinner
Milanese Veal Shank Stew (No-Chop)
Bone-in beef shank braised Milanese-style in white wine, tomato, and saffron-infused stock until fall-apart tender. Slow-cooked with garlic, bay leaf, and thyme, then finished with lemon zest and fresh parsley. Served over saffron risotto or creamy polenta.
$8
15 minsPrep
150 minsCook
165 minsTotal
MediumLevel
Nutrition per serving
520Calories
43.2gProtein
25.3gFat
21.8gCarbs
6.5gSugar
3.2gFiber
778mgSodium
166mgChol
8.1gSat Fat
850mgPotassium
82mgCalcium
5.2mgIron
2.5mcgVitamin B12
10mgVitamin C
protein-rich
low-carb
no-chop
Instructions
1
Prep
Pat the beef shank dry, season both sides with salt and pepper, then dredge lightly in flour until all surfaces are evenly coated.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the shank 3–4 minutes per side until a deep brown crust forms on all sides.
3
Deglaze
Pour white wine into the pot, scraping the bottom with a spoon over medium heat for 1–2 minutes until browned bits lift from the surface.
4
Braise
Add canned tomatoes, beef stock, frozen mirepoix, pressed garlic, saffron, bay leaf, and thyme. Cover and simmer low 2–2.5 hours until meat pulls easily from bone.
5
Finish
Remove from heat and rest covered for 10 minutes. Stir lemon zest and parsley into the sauce; adjust salt and pepper to taste.
6
Plate
Transfer the shank to a shallow bowl, spoon sauce and vegetables over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, 1 bone-in cross-cut shank beef shank
- 4 tbsp4 tbsp all-purpose flour
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml dry white wine
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 1 cup240ml beef stock
- 90g90g frozen carrot-celery-onion mix
- 2 tsp2 tsp garlic, pressed
- 2 pinch2 pinch saffron threads
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
