Veal shank slow cooked in wine

This is such a yummy veal braise – it's classic Italian – and if you source quality meat you will end up with a truly magnificent dish. Serve it with your choice of crusty bread, potato purée, rice or soft polenta.


  • 1.5kg veal shank, on the bone
  • 12 whole garlic cloves, peeled
  • 1 tbsp whole black peppercorns
  • 1 tbsp ground black peppercorns
  • Sea salt
  • 1 bottle medium-body red wine
  • 300g plain flour


Ask your butcher to saw the shank across the bone into three large pieces.

Place the pieces of veal close in a casserole with a tight-fitting lid, together with the garlic, whole and ground peppercorns and 1 tsp sea salt. Pour in enough wine to just cover them (most of the bottle).

Cut a circular piece of baking paper five centimetres larger than your pot, place it over the veal and push down to cover well. This will help the meat retain moisture. Put the pot on a medium heat and bring to the boil. Remove from the heat and put the lid on.

Preheat your oven to 200°C. Mix the flour with 150 millilitres of water, making a firm dough. Roll the dough into sausages and press round the edge of the lid to make a thorough seal.

Place in the oven. Half an hour later, turn it down to 100°C and cook at that temperature for eight hours.

Season to taste and serve sprinkled with chopped parsley.

NOTES: Want something to drink? Try the Hollick Cabernet Merlot 2012, Coonawarra, SA.

With the weather cooling and hearty food on our minds and menus, this classic Coonawarra red is a great companion to the shanks. It's medium to full bodied with dark, brooding cassis and a hint of blue fruits. The merlot rounds out the palate for an enticing match with the veal and subtle pepper spice.

You may also like