Make-ahead Mediterranean herbed shanks

This article has not been rated yet.


30 min


6 to 8 servings

* PLUS Cooking time: 2 minutes


  • 4 tbsp vegetable oil
  • 2 kg or about 8 veal shanks
  • 1/2 cup all-purpose flour
  • 2 large onions , coarsely chopped
  • 1 large head garlic , cloves separated and peeled
  • 796-mL can whole or diced tomatoes
  • 2 284-mL cans chicken broth
  • 2 cups white wine
  • 1/2 cup kalamata olives , preferably pitted
  • 1 tsp dried basil
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 carrots , sliced
  • 2 cups fresh green beans , trimmed
  • 1/4 cup coarsely chopped fresh parsley , or basil


  • Heat 2 tablespoons (30 mL) of oil in a large wide-bottomed saucepan set over medium heat. Nick edges of shanks to prevent curling during cooking. Place flour in a plastic bag. Add a few shanks at a time and toss until lightly coated. Save remaining flour. Place shanks in oil and cook over medium heat until browned on all sides, about 20 minutes. Brown only 3 or 4 shanks at a time. Add more oil if needed.
  • When all shanks have been removed, pour fat from pan leaving only a light coating, or if pan has no fat, add a little oil. Add onions and whole garlic cloves. Sauté until onions have softened, about 5 minutes. Sprinkle with remaining flour and stir until evenly absorbed. Add tomatoes including juice, broth, wine, olives and seasonings. Return shanks to pan. Cover and bring to a boil.
  • Meanwhile, cut carrots into 1/2-inch (1-cm) pieces. Add carrots to boiling mixture. Reduce heat to low and cover. Simmer until veal is fork tender and almost coming away from bone, from 2-1/2 to 3 hours.
  • Remove shanks to a large warm platter and cover to keep warm. Increase heat to medium-high and boil mixture, uncovered and stirring often, until slightly thickened, about 10 minutes. Stir in green beans. Continue bubbling until beans are tender-crisp, about 5 minutes. Add parsley or basil. Pour sauce over shanks and serve.

Nutrition (per serving)

  • Calories
  • 393,
  • Protein
  • 33.4 g,
  • Carbohydrates
  • 23.1 g,
  • Fat
  • 18.6 g,
  • Fibre
  • 4.1 g,

Homey shanks are braised in tomato sauce until the meat is fork tender and the sauce is full-flavored.

Make ahead

Braise shanks until tender to the end of Step 3. Cover and refrigerate for up to 3 days or freeze. Then reheat shanks in sauce and proceed.