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!

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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

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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