Slow cooked veal shank on a plate with herbs and vegetables

Tender Slow-Cooked Marinated Veal Shank

Name: Tender Slow-Cooked Marinated Veal Shank
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg Veal shank, bone-in (choose bright, firm flesh and avoid unusual odors); 250 ml Dry white wine (choose a good quality, drinkable wine); 1 piece Onion, finely chopped (select firm, fresh onions); 2 pieces Carrots, chopped (pick firm, vibrant carrots); 2 pieces Celery stalks, chopped (fresh, crisp celery works best); 3 pieces Garlic cloves, minced (avoid sprouted or moldy cloves); 1 tbsp Fresh rosemary, finely chopped; 1 tbsp Fresh thyme; 2 tbsp Tomato paste (preferably pure, without added sugar); 3 tbsp Olive oil; 500 ml Beef or veal broth (low sodium); to taste n/a Salt; to taste n/a Black pepper, freshly ground

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

3 hour

Nutritional value per serving

Calories600kcal

Carbs10gram

Fat30gram

Protein50gram

Ingredients

Quantity

Veal shank, bone-in (choose bright, firm flesh and avoid unusual odors)1 kg
Dry white wine (choose a good quality, drinkable wine)250 ml
Onion, finely chopped (select firm, fresh onions)1 piece
Carrots, chopped (pick firm, vibrant carrots)2 pieces
Celery stalks, chopped (fresh, crisp celery works best)2 pieces
Garlic cloves, minced (avoid sprouted or moldy cloves)3 pieces
Fresh rosemary, finely chopped1 tbsp
Fresh thyme1 tbsp
Tomato paste (preferably pure, without added sugar)2 tbsp
Olive oil3 tbsp
Beef or veal broth (low sodium)500 ml
Saltto taste n/a
Black pepper, freshly groundto taste n/a

This tender slow-cooked marinated veal shank recipe is specially designed for home cooks seeking a tasty, foolproof meal. Marinated to enhance flavor, the veal shank simmers gently until fork-tender and infused with the savory blend of herbs, wine, and aromatics. The slow cooking method ensures the meat is juicy and safe to eat — an internal temperature of 85°C (185°F) guarantees thorough cooking and maximum tenderness. Ingredients cost approximately $20 / €18 / £15 / ₹1600 and provide around 600 kcal per serving. The recipe suits a medium skill level, taking about 15 minutes preparation and 3 hours active cooking time. Follow the food safety instructions closely for the best and safest results.

Preparation instructions

Marinate the veal shank

1In a large bowl, combine the white wine, minced garlic, rosemary, thyme, salt, and pepper. Add the veal shank and coat well. Cover and refrigerate for at least 2 hours, preferably overnight. This will tenderize and flavor the meat.

Prepare vegetables and aromatics

2Chop the onions, carrots, and celery into medium pieces. These vegetables will create a flavorful base for the sauce.

Sear the veal shank

3Remove the veal shank from the marinade (reserve the marinade) and pat dry. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the veal shank on all sides until nicely browned, about 4-5 minutes per side. Browning locks in flavor.

Sauté the vegetables

4In the same pot, add the chopped onions, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally.

Add tomato paste and marinade

5Stir in the tomato paste and cook for 2 minutes. Pour in the reserved marinade and broth. Scrape any browned bits from the bottom of the pot. These add rich flavor.

Return veal shank to the pot and simmer

6Place the veal shank back into the pot. Bring the liquid to a simmer, then reduce heat to low. Cover and let cook gently for about 2.5 to 3 hours, turning the meat occasionally. The veal is done when it reaches an internal temperature of 85°C (185°F) and is fork-tender.

Check doneness and serve

7Use a meat thermometer to check the internal temperature. The meat should be tender, easily pulling away from the bone. Adjust seasoning with salt and pepper if needed. Serve hot with sauce and your choice of sides.

Cooking Tips

1Always use a calibrated meat thermometer to check the internal temperature for food safety.

2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.

3If you don’t have fresh herbs, dried rosemary and thyme can be substituted (use about one-third the amount).

4For a richer sauce, after cooking, remove the veal and reduce the sauce over medium heat to concentrate flavors.

5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.

Equipment Needed

Heavy-bottomed pot or Dutch oven with a tight-fitting lid
Sharp knife and chopping board
Meat thermometer
Measuring spoons and cups
Mixing bowl
Wooden spoon or spatula

Grocery Shopping List

[ ] Veal shank, bone-in (approx. $15) - Choose fresh veal shank with firm meat and pleasant smell.
[ ] Dry white wine (approx. $5) - Choose a wine you enjoy drinking for better flavor.
[ ] Onion (approx. $0.50) - Firm with no soft spots.
[ ] Carrots (approx. $0.70) - Fresh and vibrant in color.
[ ] Celery stalks (approx. $0.70) - Crisp celery stalks.
[ ] Garlic cloves (approx. $0.30) - Fresh, firm cloves without sprouts.
[ ] Fresh rosemary and thyme (approx. $2) - If unavailable, use dried herbs.
[ ] Tomato paste (approx. $1) - Choose pure tomato paste without additives.
[ ] Olive oil (approx. $0.50 for quantity) - Good quality extra virgin olive oil.
[ ] Beef or veal broth (approx. $2) - Low sodium preferred.
[ ] Salt and black pepper - Use as needed.

Total approximate cost: $28.70

FAQ

How do I know when the veal shank is fully cooked?

Use a meat thermometer to check the internal temperature. It should reach 85°C (185°F) and the meat should be tender enough to pull apart easily with a fork.