Go Back
A plate on a kitchen counter containing 1 veal shanks ( A veal shank is a thick cut of meat from the lower leg of a calf, encircling a central bone with rich marrow inside. The outer meat is rich and becomes tender when cooked, easily separating from the bone. The marrow is creamy and flavorful, enhancing dishes with its savory taste. So the only bones visible in the plate is a cilindrical bone) that have been simmering for a long time in tomato sauce. Now, the veal shank is very tender, almost falling apart, with some freshly sprinkled tarragon leaves on top.

Sienese-style Braised Veal Shanks [Ossobuco Sensese]

Guido Pasquariello
This Tuscan-Style Braised Veal Shanks recipe features tender veal slow-cooked in a savory sauce with tomatoes, herbs, and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Knife
  • Skillet
  • Large pot

Ingredients
  

  • 4 veal shanks with cuts along the edge to prevent curling
  • 1 medium onion finely chopped
  • 1 celery stalk finely chopped
  • 1 medium carrot finely chopped
  • 2 garlic cloves minced
  • 3/4 cup all-purpose flour
  • 14 ounces of fresh or canned tomatoes finely chopped
  • 1 teaspoon tomato paste
  • A sprig of tarragon
  • A bunch of parsley
  • Olive oil extra virgin
  • Salt and pepper to taste
  • 1/2 cup red wine

Instructions

  • Prepare Vegetables and Veal: Finely chop the onion, carrot, celery, and garlic. Make small cuts on the edges of the veal shanks to prevent them from curling during cooking.
    4 veal shanks, 1 medium onion, 1 celery stalk, 1 medium carrot, 2 garlic cloves
  • Sauté Vegetables: In a large pot, heat some extra virgin olive oil over medium heat. Add the chopped vegetables and garlic, sautéing until soft.
    Olive oil
  • Brown the Veal: Coat the veal shanks in flour and add them to the pot, increasing the heat to brown them evenly on both sides.
    3/4 cup all-purpose flour
  • Add Wine and Tomatoes: Pour in 1/2 cup of red wine, allowing it to evaporate. Then add the finely chopped tomatoes and tomato paste dissolved in a bit of warm water. Season with salt.
    14 ounces of fresh or canned tomatoes, 1 teaspoon tomato paste, 1/2 cup red wine, Salt and pepper
  • Simmer: Reduce the heat and simmer for about 40 minutes. Make sure the meat does not stick to the bottom of the pot.
  • Add Herbs and Adjust Sauce: Stir in chopped parsley. If the sauce is too thick, add some warm water. Continue cooking for another 40 minutes or until the veal is fork-tender.
    A bunch of parsley
  • Final Seasoning: Before serving, season with freshly ground pepper and a few tarragon leaves.
    A sprig of tarragon
  • Serve Warm: Enjoy your Tuscan-Style Braised Veal Shanks hot, ideally with a side of mashed potatoes or fresh peas added during the last part of cooking.

Notes

  • Substitute veal shanks with beef shanks or pork shanks if veal is unavailable. Adjust cooking times as necessary for tenderness.
  • Use canned tomatoes as a suitable substitute for fresh tomatoes. Finely chop or crush them before adding to the dish.
  • To prevent the veal shanks from sticking to the bottom of the pot, stir occasionally and maintain a gentle simmer. Add warm water or broth if the sauce is too thick.
  • Fresh thyme or rosemary can be used in place of tarragon. Adjust the quantity based on taste preferences.
  • Coating the veal shanks in flour before browning enhances the texture and flavor, and helps thicken the sauce. It is optional but recommended for best results.