Adapted from the files of Daniel Rogov, author of Rogov's Guide to Kosher Wines 2010

A Traditional Italian dish, consisting of braised veal shanks in white wine. Two wines are suggested that complement the dish.


1/2 cup olive oil or less
1/2 cup flour, approximately
Salt and pepper as required
Generous pinch each of nutmeg, sage, chervil and tarragon
6 pieces of veal shank, each cut into spices about 3 inches long, with bone and marrow
5 medium onions (red onions are ideal), chopped finely
2 ribs celery, chopped
1 cup dry white wine
10 sprigs parsley, leaves only, chopped finely
1 pound  tomatoes, peeled and grated coarsely
1 – 2 cups beef, veal or chicken stock
2 whole parsnips, in eighths
4 large carrots, in 3/4-inch lengths
1 parsley root, in eights
Other root vegetables as desired, cut in large bite sized pieces
3 cloves garlic, chopped finely
1 teaspoon lemon rind, grated


In a medium sized flameproof casserole dish, heat the oil.

In a small bowl mix together the flour, salt, pepper, nutmeg, sage, chervil and tarragon.  Tie each of the pieces of veal shank with a string (this will ensure that the meat stays on the bone during the long cooking).  Roll the tied meat in the flour mixture, coating lightly on all sides, add these to the casserole and sauté for 1 minute on each side.  Add the chopped vegetables and cook for 5 – 6 minutes longer, turning the meat one more time during this.  Season with additional salt and pepper to taste.

Add the wine and parsley and let cook uncovered on a medium high flame for about 8 – 10 minutes. Add the tomatoes, stir, well and let cook, covered now, for 45 minutes longer, adding stock as necessary to ensure that the bottom of the casserole will always be generously covered with liquid.  After this, with a slotted spoon remove the meat from the casserole and set aside.  Add the root vegetables, the garlic and the lemon rind, and simmer until the vegetables are just soft enough to be pierced through with the tines of a fork.  Correct the seasoning again with salt and pepper, return the meat to the casserole and continue to cook, covered, until the meat is fully soft but still on the bones (about 10 – 15 minutes longer).

Transfer the meat to a large platter, remove the strings, and with two slotted spoons transfer them to individual plates.  Divide the vegetables among the plates, spoon some of the sauce over and serve the remaining sauce in a sauceboat so that diners can add more as they like. Serve piping hot.


Yield: Serves 6

Suggested Wine Matches:
Falesco, Macillano, Umbria, 2005: A near-twin to the non-kosher edition. Dark garnet, a full-bodied blend of Cabernet Sauvignon and Cabernet Franc, those showing gripping but gentle tannins and spicy oak, both now integrating nicely to show red and blackcurrants, wild berry and licorice notes, all lingering very nicely indeed. Drink now–2105. Score 92.  *

Yarden, Cabernet Sauvignon, 2007: Medium to full-bodied (leaning to the full), with soft tannins and sweet-and-spicy wood integrating nicely. An aromatic black fruit and chocolate nose, going on to show a fine array of blackberry, blackcurrant, wild berry and roasted herbs, all leading to a long and generous finish. Drink now-2024.  Score 92. K

* Note that Falesco comes in both kosher and non-kosher editions so be sure to check the label on the bottle to be certain you are purchasing the one you want.

Recipes: Meat, Veal, Kosher, Wine Suggestions

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