Simple Savory Garlic Wine Braised Veal Shanks

A plate of braised veal shanks over mashed potatoes.

Looking for an easy, spectacular veal shank recipe? These hearty braised veal shanks are fall off the bone tender, meaty and delicious. Loaded with garlic, red wine and vegetables, serve this rich veal stew recipe over mashed potatoes, polenta or egg noodles. Cross cut veal shanks feature a special prize — the most unctuous, delectable bone marrow tucked into each shank. Meat eaters rejoice.

This post has been updated for content since it’s original publication in 2016.

veal shanks being seared in a dutch oven.

Braised veal shanks or veal stew?

My veal shank recipe is a cross between a stew and a braise.

It’s like a veal shank stew because it’s loaded with mushrooms, onions and carrots to eat like a full meal.

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However, the cross cut veal shanks are kept whole instead of being cut into cubes. Rather than swimming in sauce, they’re gently braised.

Ingredients for veal shank recipe

  • Veal Shanks
  • Garlic
  • Olive Oil
  • Onion
  • Carrots
  • Celery
  • Kosher Salt
  • Black Pepper
  • Mushrooms
  • Rosemary
  • Thyme
  • Oregano
  • Beef Broth
  • Tomato Paste
  • Red Wine
blanching garlic for the braised veal shank recipe.

This veal stew recipe uses two whole heads of garlic, which seems like a lot, I know. Don’t worry, the garlic is sweet and nutty, not biting and harsh, because we blanch it first.

How to blanch garlic for braised veal shanks

  1. Break apart the heads of garlic so the individual cloves are loose. Don’t worry about peeling them yet.
  2. Add the cloves to a pot of boiling water and cook for 5 minutes.
  3. Drain and peel the cloves. (It’s easier to peel the papery skin from the garlic after it’s been blanched.)

Note: Several sources I’ve found will have you blanching garlic 3 times before using. It’s not necessary for this veal shank recipe because the garlic will also be braised for 2 hours, further softening the alliums.

steps for sautéing and browning vegetables and making the sauce for the veal stew.

How to make braised veal shanks

  1. Pat the veal shanks dry with a paper towel and season them.
  2. Sear the veal shanks in a heavy pot or dutch oven until browned on each side. Transfer veal to another plate.
  3. Sauté the vegetables until just tender.
  4. Brown the blanched garlic in the pot.
  5. Sauté the mushrooms until browned.
  6. Stir in the wine and scrape the bottom of the pot to release the fond (crispy, browned bits at the bottom) and simmer for one minute.
  7. Add the tomato paste and beef broth and stir well to combine.
  8. Add the vegetables, mushrooms, garlic and veal shanks back to the pot.
  9. Tuck the bouquet garni into the liquid.
  10. Bring the heat just to the boiling point, then cover tightly with the lid and braise the veal stew in a 300° oven for 2 hours.
A pot filled with shanks, vegetables and braising liquid before going into the oven.

Special Terms & Techniques:

Braising refers to a combination of dry and moist cooking that’s frequently used with tougher cuts of meat. First the meat is seared in a hot pan and then simmered in a covered heavy pot or dutch oven with just enough liquid to nestle the meat in without covering it completely. Braising breaks down the tougher connective tissues that would normally be inedible and marries the flavors.

Blanching garlic, removes the harsh sting normally associated with raw garlic cloves and makes them milder and sweeter. For even more tender, sweet garlic, try my garlic confit.

Bouquet Garni is simply an herb bundle that’s tied with kitchen string and added to soups, stews and braises to impart the herbs flavor. Remove the bouquet garni before serving.

Braised veal shanks after cooking in the oven.

The beauty of oven braising

I love oven braising meats and stews like this veal shank recipe because once the ingredients are assembled, its HANDS OFF. Once the pot goes into the oven, you don’t have to tend, stir or even lift the lid to check on it. Just let it cook.

The whole house will be permeated with rich, savory aromas that will make your stomach rumble in hungry anticipation.

Serving a veal shank on a bed of mashed potatoes.


Can I make braised veal shank stew ahead of time?

Yes. In fact, it’s even better the next day.

How can I remove the grease that renders from the veal shanks?

There are two ways.
1. The first is to dip a tablespoon flat into a puddle of oil and let it fill the spoon. Discard the grease and repeat until most of it is gone.
2. Let the braise come to room temperature then refrigerate until the fats solidify. Then remove the excess fat and discard.

Can I freeze braised veal shanks?

Yes. Store the veal shanks in an airtight container for up to 3 months.

A serving of veal shanks and red wine.

What to serve with braised veal shanks

braised veal shank stew recipe with mashed potatoes.
Print Pin
3.30 from 27 votes

Garlic Wine Braised Veal Shanks

Don’t be afraid of the garlic in this dish — its sweet and mellow, not at all sharp!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword stew, veal
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 4


  • 2 heads garlic
  • 4 tablespoons olive oil divided
  • 1 medium onion peeled, halved and thinly sliced vertically.
  • 3 carrots peeled
  • 2 stalks celery diced
  • 3 pounds veal shanks about 4 shanks, with bones
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 10 ounces cremini mushrooms sliced
  • 2 rosemary sprigs fresh
  • 4 thyme sprigs fresh
  • 3 oregano sprigs fresh
  • 1 cup beef broth or veal broth
  • 1 cup red wine dry, I used a Cabernet Sauvignon
  • 2 tablespoons tomato paste


  • Preheat the oven to 300°.
  • Bring a small saucepan of water to a boil. Break apart the garlic cloves and add them to the boiling water and cook for 5 minutes. Drain the garlic and peel the cloves, discarding the skins.
  • Set the garlic aside.
  • Tie the herbs in a tight bundle using kitchen string and set aside.
  • Pat the veal dry and sprinkle both sides with 1 teaspoon salt and the pepper. Heat 1 tablespoon of olive oil in a large dutch oven over medium high heat. Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter.
  • Add another tablespoon of olive oil to the dutch oven and saute the carrots, celery and onion for 2-3 minutes or until tender. Transfer the vegetables to a small bowl. If the pan is dry, add a little more olive oil to it and add the garlic. Cook the garlic for 3-4 minutes, or until it starts to take on some color. Transfer the garlic to the bowl of vegetables. Add the mushrooms to the pan and sprinkle with a 1/4 teaspoon kosher salt. Stir the mushrooms and fit the lid on tightly. Cook mushrooms for 1-2 minutes until they give up their liquid and begin to brown. Transfer the mushrooms to the vegetable bowl.
  • Add the wine to the pot and bring to a boil, reduce the heat to a simmer and continue stirring and scraping the bottom of the pot to loosen the fond. Simmer for one minute, then add the broth and tomato paste, stirring until the tomato paste is evenly incorporated into the sauce.
  • Add the vegetables and the herbs to the pot. Transfer the veal shanks to the pot, arranging them snugly into the broth with the vegetables. Add any accumulated juices from the plate. Cover and bring just to the boiling point, then transfer the covered pot to the oven and braise for 2 hours or until the shanks are tender.


Calories: 258kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 1071mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7915IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 1.9mg

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  1. 5 stars
    Cooking right now as we speak!! House smells delicious!! After I saw the pic I couldn’t wait to try it!!

  2. Amanda Biddle (@StripedSpatula) says:

    5 stars
    When fall arrives and most people are getting all jazz hand-sy over the arrival of pumpkin spice, I’m the girl who’s getting out her Dutch oven for a braise. 🙂 It’s my favorite fall cooking method, and your veal shanks sound absolutely divine. They look meltingly tender, and what deep, wonderful flavor you must get from the blanched garlic! I live in an area that tends toward crisp autumn days, but were I in Florida, I’d be cranking up my AC for this as well!

    1. The blanched garlic gets tender and sweet and I think it pairs well with the veal. My dutch oven is one of my favorite kitchen tools – it always makes me happy!

  3. I’m a firm believer in “everything tastes better with more garlic and onions”. The two heads of garlic in this recipe had my mouthwatering! I’ve never tried blanching garlic in a recipe that is braised like this because I usually find that the braising takes away most of the sharpness. Now I’m really curious to try it and see the difference!

  4. 5 stars
    Delicious Lisa Love this meal. mashed potatoes with nice sauce.

    1. Believe it or not — that’s mashed cauliflower — low carb!

  5. We are still pretty warm here, but definitely cool enough to try such a delicious looking meal. I never knew the blanching garlic trick, that might come in handy. Thanks for sharing.

    1. Melissa – don’t you just love little tips, tricks and hacks?

  6. I’m with ya. I’m eating with the seasons, temperature be damned LOL

  7. mmm mmmm I’m going to see if I can find veal shanks at the grocery … weather in Ohio this week is topping out in the 60s and rainy. Perfect start to fall foods like this!

  8. Wow, these shanks look so good. My hubby would love them. Bookmarking!

  9. What a beautiful dish! Braised veal shanks are hard to beat & yours look superbly delish!

  10. themomnoms says:

    I am literally laughing right now because it has been in the 80s here this last week, but I’m going through fall foods like they’re going out of fashion!
    This looks fantastic! Can’t wait to make it!

    1. Then you feel my pain! We’ll get a breath of cooler air in another few months (sigh!)

  11. MMMMmmmm this looks amazing! I love comfort food, and this is at its finest! Will definitely have to try this!

    1. Glad you approve, Katrina! Let me know when you’re making it and I’ll bring a bottle of wine!