Veal Shanks with Peas is one of the most famous Italian dishes, extremely delicious, so much so that it is known from north to south, a flavorful dish that has entered our hearts and never leaves, have you ever tried making it at home?
Sure, it is a winter dish, but so good that it can be made any time of the year.
At the butcher, I found veal shanks on sale—it had been ages since I last cooked them, and seeing them, I didn’t think twice and bought them.
Today’s recipe is very similar to the Milanese veal shank, but in my version, we also have a tasty side dish to bring to the table.
Braised veal shank with peas is easy to make; the recipe requires long cooking times to ensure tender and juicy meat.
A complete dish with the addition of peas, which can be fresh or frozen; if you use canned peas, add them only a few minutes before the end of the veal shanks’ cooking.
Beef veal shank is more flavorful, while veal is more delicate and tender.
To know when the veal shank is perfectly cooked, just cut the meat with a knife, and if it cuts easily, it’s cooked to perfection.
I highly recommend preparing a few extra portions because seconds are more than guaranteed; with this simple preparation, you will surely leave your guests speechless without too much effort, what a satisfaction!
Now let’s gather the few ingredients we need and prepare this fantastic meat main course together!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 476.27 (Kcal)
- Carbohydrates 32.55 (g) of which sugars 8.13 (g)
- Proteins 23.21 (g)
- Fat 26.30 (g) of which saturated 5.55 (g)of which unsaturated 2.63 (g)
- Fibers 8.72 (g)
- Sodium 1,218.67 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Veal Shanks with Peas
- 4 veal shank (if using beef, it requires more cooking time)
- carrot
- 1 stalk celery
- 1 yellow onion
- 1 tablespoon tomato paste (ample)
- to taste flour
- to taste extra virgin olive oil
- 1 pat butter
- salt
- pepper
- 500 g peas (fresh or frozen)
- Half glass dry white wine
Tools
- Casserole
Steps
Veal Shanks with Peas
Salt and pepper the veal shanks.
Dice the carrot, celery, and onion. In a plate, add flour and coat the veal shanks evenly. In a large pot, pour a drizzle of extra virgin olive oil, add the pat of butter, and once hot, add the veal shanks to brown them well on both sides.
(A small but significant tip: veal shanks should be prepared as follows: first, make cuts with scissors; otherwise, cooking will make them curl, and they look ugly. Then pass them thoroughly in flour seasoned with salt and pepper, and shake them off just as thoroughly before placing them in the pan).
Once the meat is well browned, add the diced vegetables and cook for about 10 minutes, deglazing with the white wine and letting the alcohol evaporate.
Cover the meat with water, add the tomato paste, and cook over medium heat for about 25 minutes with the lid slightly ajar.
(If you prefer, instead of water, you can add a bit of previously prepared vegetable broth).
After the time has passed, add the frozen or fresh peas, adjust the salt, and cook for another 15/20 minutes with the lid ajar (the peas should be well cooked).
Remove the lid and continue cooking on high heat to reduce the cooking liquid slightly.
Check the veal shanks; they should be tender.
Serve the braised veal shank with peas hot.
Use great bread because the sauce is a must.
Enjoy your meal.
Tips
You can also add a clove of garlic to the sauté but remember to remove it at the end of cooking.
Always make small cuts on the edges of the veal shanks; otherwise, they will curl during cooking.
You can use veal or beef veal shanks.
You can also use fresh peas instead of frozen ones.
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