Veal Shank in Muscat Wine

15 Reviews
100% would make this recipe again

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

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

Curing : 1 h Preparation : 15 min Cooking : 3 h 20 min
350 calories/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 0.2 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

per 1 serving (250 g)


% Daily Value




9 g

13 %

Saturated 2.1 g
+ Trans 0 g

10 %


180 mg


560 mg

23 %


22 g

7 %


3 g

12 %


0 g

Net Carbs

19 g


44 g

Vitamin A

16 %

Vitamin C

18 %


8 %


23 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 4
Meat and Alternatives 5
Fats ½

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15 Reviews (15 with rating only) 100% would make this recipe again

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