How to make it

  • Pat shanks dry and season with salt and pepper. Tie each piece with kitchen string so meat does not separate from the bone when cooking.
  • Arrange shanks in 1 layer in a baking pan and add remaining ingredients on top of the meat.
  • Tightly seal baking pan with 2 layer of aluminium foil, so the sauce does not evaporate while baking. Check after 1 hour, turn the meat to the other side and spoon the sauce on top. Cover again and braise until very tender, about 1 hour more.
  • Remove strings from the shanks and discard. Serve very hot, spooning sauce on top of the meat. Mashed potatoes are a good companion for this dish.
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    " It was excellent "
    mystic_river1 ate it and said...
    I cannot afford veal over here but I love it and thanks for a great great recipe. JM
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