Brasato al Barolo (Veal Shank in Barolo Sauce)

January 29, 2010  |  By The International Kitchen
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Brasato al Barolo (Veal Shank in Barolo Sauce)

Recipe of the month from August 2005.

Brasato al Barolo – from our wonderful new cooking vacation in Italy, Bountiful Piedmont. Experience the heart of Piedmont’s wine producing area, known for Barolo, Barbera, and Barbaresco wines, to name a few. This part of Italy is known for its amazing cuisine, partly influenced by nearby France, making it a perfect destination for a food and wine tour or a culinary vacation. Another popular version of this braised meat uses beef, but here we favor a veal shank.Braised meat in pot as made during cooking class in italy.


  • 1 kg veal shank
  • 30 gr butter
  • olive oil
  • salt & pepper

For the marinade

  • 1 bottle of Barolo wine
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3 cloves
  • 1 stick cinnamon
  • 3 bay leaves
  • 2 garlic cloves, minced


1. Put the joint in an earthenware pot. Cover with the spices and chopped vegetables, then cover with wine.

2. Allow veal to marinade for at least 12 hours.

3. Remove the meat from the marinade, pat dry and lightly brown in butter & olive oil.

4. Add the marinade (including the vegetables) and salt and pepper.

5. Let simmer in a covered pot over low heat for at least 3 hours. Check it from time to time to turn it or wet it with wine. The sauce should not become too liquid.

6. Once the meat has simmered, remove it from the pot and slice it (not too thinly). Strain the sauce. Place the slices on a plate and cover them with the strained sauce.

Serve hot, with some more Barolo, of course!

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