Serve with a wide variety of sides
Braised in rosé wine
So flavorful!
Perfect holiday meal
Bright and vibrant twist
– 4 veal shanks – 2 TSP kosher salt – 1 TSP black pepper – 4 TBSP olive oil – 1 Rosemary sprig – 3 Bay leaves – 1 small cinnamon stick – 1 yellow onion – ½ cup carrot – ½ cup celery – 1 bottle dry rosé wine – 1 TBSP tomato paste – 14.5 oz crushed tomatoes – 1 cup vegetable stock – ¼ cup Italian parsley – Zest of 1 orange – 2 cloves garlic minced – Juice of 1 lemon
The bone marrow from the veal shanks is delicious and traditionally eaten in Italy. When ready to serve, either pull it out of the marrow hole of the bone with a little marrow spoon and spread it over the meat, on a piece of crusty bread, or mix it into the sauce!