Baked veal shanks with creamy polenta

Slow-cooking produces tender succulent meat in Mike Robinson's simple yet flavourful veal recipe, served on a bed of creamy polenta
By Mike Robinson
Baked veal shanks with creamy polenta
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 veal shanks
  • 4 tbsp flour, for coating
  • 2 tbsp vegetable oil
  • 2 leeks, thickly sliced
  • 4 cloves garlic, sliced
  • 300 g vine tomatoes
  • 225 ml white wine
  • 725 ml chicken stock
  • 1 tbsp lemon rind, shredded
  • 1 tbsp sprig thyme
  • 1 pinches black pepper
  • 200 g polenta, instant
  • 100 g butter
  • 100 ml double cream
  • 1 tbsp chopped parsley


1. Preheat the oven to 180ÂșC/gas 4. Toss the shank pieces in flour and shake off any excess. Place 1 tablespoon of the vegetable oil in a large, deep frying pan over high heat. Add the meat and cook until well browned. Transfer to a large baking dish, lining the bottom. 2. Add the remaining oil to the pan and cook the leeks and garlic until golden. Transfer to the baking dish with the tomatoes, wine, stock, lemon rind, thyme, salt and freshly ground pepper. Cover the dish tightly and bake for 1 hour 30 minutes. 3. Cook the polenta, following packet instructions. At the end, mix in the butter and cream, season with salt and freshly ground pepper. Serve the veal on a bed of the polenta, drizzling the sauce from the baking dish over the shanks.

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