• 1kg veal shanks
  • 2 tbsp plain flour, seasoned
  • 50g butter
  • 3 tbsp olive oil
  • 1 large carrot, diced
  • 1 celery stick, diced
  • 200ml white wine
  • 230ml passata
  • 250ml vegetable stock


  • ½ lemon, zest
  • Handful parsley, chopped


  1. Coat both sides of the veal with seasoned flour.
  2. Over a medium/high heat, add the butter and oil into the Smeg shallow casserole dish. Allow the fat to sizzle a little, then carefully place the veal into the pan and fry for 2-3 minutes, turning regularly until golden. Transfer to a plate.
  3. Put the pan onto a low heat and add in the carrot and celery. Fry for 5 minutes until softened.
  4. Next, turn up the heat and pour in the wine. The wine should begin to bubble quickly. Keep it bubbling for 2 minutes, then turn down the heat.
  5. Add the passata and stock and stir to combine.
  6. Place the veal shanks in the pan, cover and bring to the boil. Once boiling, reduce the heat and simmer on the lowest heat for 2 hours, turning the veal halfway, until the meat is tender.
  7. The liquid will have reduced to a thick sauce. If the liquid is too thin, remove the lid and simmer until the correct consistency is achieved.
  8. Serve hot, sprinkled with lemon zest, parsley and served on a bed of risotto alla milanese.

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