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Ingredients ( Serves 4 )

60g butter

4 tablespoons olive oil

2 carrots, cut into small cubes

3 sticks of celery, cut into small cubes

2 onions, finely chopped

3 cloves garlic, crushed

3/4 cup plain flour, seasoned

8 veal shanks

1 tablespoon tomato paste

1 teaspoon of sugar

800g diced Italian tomatoes in juice

2 cups beef stock

1 teaspoon dried thyme leaves

2 bay leaves


Finely grated rind of 2 large lemons

2 cloves garlic, finely chopped

1/2 cup fresh parsley, finely chopped


Use a Wüsthof IKON Blackwood 23cm Cook's Knife to cut

carrots and celery into small cubes and to finely chop and dice

the onions and Italian tomatoes.

To begin, heat 20g of butter and 2 tablespoons of olive oil in

a frying pan and then add the finely chopped carrots, celery,

onions and garlic. Give it a quick stir and cook for 4 minutes.

Once cooked, remove to an oven-proof roasting pot and leave

aside to rest.

Place the flour into a plastic bag and toss two lamb shanks at

a time in the bag. Once the lamb shanks are evenly covered

in flour, shake off the excess flour and place the lamb shanks

onto a plate.

Preheat oven to 200°C.

Melt 40g of butter and oil in a frying pan over high heat. Fry

two shanks at a time and cook till both sides of the shank are

well coloured, but try not to burn the meat.

Put the shanks in the oven-proof roasting pot on top of the


Add tomato paste, sugar, tomatoes, beef stock, thyme and

bay leaves to the pan. Bring to the boil, stirring. Once boiled,

reduce the heat to medium and simmer for another 5 minutes.

Pour the sauce over the vegetables and veal.

Cover the oven-proof roasting pot with a lid. Transfer to oven

and bake for 1 1/2 hours to 1 3/4 hours or until veal is tender.

Finely chop garlic and fresh parsley with a Wüsthof IKON

Blackwood 23cm Cook's Knife and mix Gremolata ingredients

together and sprinkle over veal once cooked. Serve and enjoy!


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