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“I love this dish. I make it often for Company because they love it. Not the cheapest meal to make but oh so delicious every now and then. I just love the flavors. I have tried many recipes over the years and have just combined some to come up with what I like and this is the result. NOTE: I have since made this with pork shanks as well which is a lot cheaper and it is absolutely delicious too.”
2hrs 30mins

Ingredients Nutrition


  1. Heat oil and butter in ovenproof casserole. Dredge veal in well seasoned flour and brown in heated oil & butter on both sides. Do this in two batches. You may have to add a bit more oil. About 4 minutes on each side. Remove veal and put aside.
  2. Add onion,garlic,carrots and celery to casserole. Cook over medium heat for about 4 minutes.
  3. Pour in wine and cook another 4 minutes over medium high heat.
  4. Add in tomatoes, tomato paste, brown sauce,beef broth,Worcestershire,Tabasco and sugar. Sprinkle in herbs. Bring to a boil.
  5. Gently put back in veal shanks. Cover and put in preheated oven at 350°F Cook 2 hours in oven. Veal should be fork tender.
  6. Remove veal from casserole. Cook sauce over high heat for about 4 minutes, adjust seasonings. Pour sauce over veal and enjoy.
  7. I serve this over wide egg noodles and some veggies or a delicious salad on the side.

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