Veal Shank in Muscat Wine

Veal Shank in Muscat Wine

A slowly roasted veal shank with rosemary, shallots, and Muscat wine.

A very simple recipe: you only have to wait for the final result!

4 servings
Curing 1 h
Preparation 15 min

Cooking 3 h 20 min

350 calories per serving 


1 veal shank, whole   1.2 kg
2 1/2 tbsp coarse salt   45 g
15 shallots   600 g
1 tbsp olive oil   15 mL
1 sprig rosemary, fresh   5 g
3 cloves   0.1 g
1 cup muscat wine   250 mL

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.


  1. Rub the shank with coarse salt and let it set about 1 h at room temperature.
  2. Preheat the oven to 160°C/325°F.
  3. Rinse the shank, pat it dry, then transfer it to a casserole dish. Coat the shallots, whole, with the oil and add them to the dish. Add the rosemary and cloves. Pour in the wine, cover, and bake about 3 h to 3 h ½, until the meat falls off the bone.
  4. Serve the meat with the shallots and the cooking juices.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




9 g

13 %

Saturated 2 g
+ Trans 0 g

10 %


180 mg


560 mg

23 %


22 g

7 %


3 g

12 %


0 g


44 g

Vitamin A

15 %

Vitamin C

20 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Copper, Fibre, Vitamin B1, Vitamin C, Vitamin E
Good source of :
Iron, Manganese, Vitamin A
Excellent source of :
Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Heart-healthy | High Iron | High Vitamin D | Kosher | Low Saturated Fat | Roast | Christmas | Easter | Thanksgiving | Italian

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