Ingredients for 4 people:

  • 1 veal shank (1.4 kg or 1.8 kg)
  • olive oil
  • salt and pepper
  • 1 dab butter
  • 1 carrot
  • 1 onion
  • 1 celery
  • 2 fresh rosemary sprigs
  • 1 sprig fresh thyme
  • 2 cloves garlic
  • 1/4 l white wine


Rinse accurately the meat, then place it in a large and deep saucepan. Use good olive oil to fry the veal with roughly chopped vegetables for a few minutes. Bake at 180 °C. When almost cooked, add wine and finish cooking, keeping the veal moist with its own cooking juices. Gather them from the bottom of the baking casserole and pour them onto the meat several times. Serve with pan roasted potatoes.

Pair with:

a very low tannin red with delightful fruity notes.