Red Wine Braised Veal Shanks

There’s something undeniably luxurious about tender, fall-off-the-bone veal shanks braised in a rich red wine gravy. This Osso Buco-inspired dish gets a bold twist with Blaxican Fajita seasoning, adding a smoky, slightly spicy depth to the meat. Paired with sautéed broccolini, baked potatoes, and a medley of carrots, this meal is hearty, flavorful, and perfect for a special occasion.

Ingredients

For the Veal Shanks

• 4 veal shanks (about 1.5 inches thick)

• 2 tbsp Blaxican Fajita seasoning (or your favorite fajita spice blend)

• ½ cup all-purpose flour (for dusting)

• 3 tbsp olive oil (for searing)

• 1 large onion, diced

• 3 carrots, chopped

• 4 garlic cloves, minced

• 2 cups dry red wine (Cabernet Sauvignon or Merlot works well)

• 2 cups beef bone broth

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp rosemary

  For the Sides

• Salt & black pepper to taste

• 4 medium russet potatoes

• 2 bunches of broccolini

• 2 tbsp butter

• 1 tbsp olive oil

• Tropical Zinger to taste

Directions

1. Season & Sear the Veal:

   Pat the veal shanks dry and season generously with Blaxican Fajita spice and a pinch of sea salt.

   Dust each shank lightly with flour, shaking off excess.

   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

   Sear the veal shanks for 34 minutes per side until deeply browned. Remove and set aside.

   Preheat the oven to 350°F.

2. Build the Braising Liquid:

   In an oven-safe dish, add onions and carrots, and the seared veal shanks.

   Stir in garlic cloves and herbs.

   Pour red wine into the searing pan to deglaze and remove the fond, and pour that into the dish.

   Add beef broth, bay leaves, thyme, rosemary, and return the veal shanks to the dish with the veal.

3. Braise to Perfection:

   Cover with a parchment paper lid and place in the oven for 3 1/2 hrs or until the meat is fork-tender.

   Pour off 1 cup of the liquid to help build your gravy. You can find my gravy recipe on my website.

4. Prepare the Sides:

   Steam the broccoli for 4-5 minutes until al dente.

   Heat butter and olive oil in a pan, then sauté the broccoli with a light dusting of tropical zinger dry rub for extra flavor.

   Roast potatoes separately at 400°F (200°C) for 45 minutes until tender.

5. Serve & Enjoy:

   Plate the veal shanks with a generous spoonful of the red wine gravy, carrots, and potatoes.

   Garnish with fresh parsley if desired, and serve with the sautéed broccoli on the side.

   Final Thoughts: This Blaxican-spiced Osso Bucco is a fusion of classic Italian braising techniques with bold, smoky flavors. The red wine gravy ties everything together, making each bite rich and satisfying. If you’re cooking for a date night or a cozy family dinner, this dish is sure to impress.

   Pro Tip: Make your own bone broth or stock at home for the braising liquid to further amplify the flavors. I have a recipe here. If you don’t have the time, this is a worthy replacement.