Name: Roasted Veal Shanks with Rosemary
Cook time: 1 hour 30 mins
Total time: 3 hours 30 minutes including roasting time
Yield: Makes 6 servings
Ingredients: 2 2-to 2 1/2-pound veal shanks; Coarse kosher salt; 6 tablespoons olive oil, divided; 2 cups 1/3-inch cubes peeled carrots; 2 cups thinly sliced onion; 1 1/2 cups 1/3-inch cubes celery; 2 tablespoons chopped fresh rosemary plus sprigs (for garnish); 1 tablespoon chopped fresh sage; 2 garlic cloves, peeled, crushed; 1 cup dry white wine; 5 cups (or more) low-salt chicken broth, divided; Chopped fresh Italian parsley; Ingredient info: You'll need to order the large veal shanks from your butcher.

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Roasted Veal Shanks with RosemaryMarcus Nilsson

Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.

What to drink:

A spicy, earthy red wine—like the Bastianich 2006 Vespa Rosso (Italy, $38)—is fantastic with the rich meat.

Recipe notes

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