Gino D'Acampo's Italian Veal Shanks

Published Tuesday, 20 May 2014
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Gino D'Acampo takes to the This Morning kitchen to rustle up Italian recipes that won't blow your calorie count.

Gino D'Acampo's Italian Veal Shanks
Gino D'Acampo in the This Morning kitchen. (© Ken McKay)

Ossobuco alla Milanese

Veal shanks with thyme and white wine


  • 1.5kg veal shanks, 6 pieces approx 7cm thick
  • 100g diced pancetta
  • 5 tablespoons olive oil
  • 100ml white wine
  • 600ml hot chicken stock
  • 1 onion, peeled and finely chopped
  • 2 large celery sticks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 cloves garlic, peeled and crushed
  • 3 sprigs of fresh thyme, plus a few more sprigs for decoration
  • 2 tablespoons tomato puree
  • plain white flour for dusting
  • salt and white pepper to taste


  1. Pre-heat the oven to 180 º.
  2. Pour the oil in a large frying pan and fry the pancetta for 8 minutes until golden and crispy. Stir occasionally with a wooden spoon.
  3. Remove the pancetta from the pan and set aside on a plate with kitchen paper allowing any excess oil to be absorbed.
  4. Dip the veal shanks in a plate with flour and season generously with salt and pepper. Shake off any excess flour, then place the shanks in the same oiled frying pan you used to cook the pancetta.
  5. Fry the meat for 5 minutes on each side until sealed and browned all over. Remove the shanks from the pan and set aside on a plate.
  6. Add the onions, celery, carrots and garlic to the oiled frying pan and cook, stirring continuously for 10 minutes until softened and beginning to brown. Add in the thyme, cooked pancetta and the tomato puree and mix together with a wooden spoon.
  7. Pour in the white wine and simmer for 5 minutes allowing the alcohol to evaporate. Pour in the stock and stir for a further 5 minutes.
  8. Spoon a third of the vegetable sauce into a large Dutch oven/casserole dish. Place the veal shanks on top.
  9. Pour over the remaining sauce, covering the meat as much as possible. Cover the dish with its lid and place in the preheated oven for an hour.
  10. Remove the lid and continue to cook for a further 30 minutes.
  11. Decorate with a sprig of fresh thyme and serve immediately with a crispy salad of your choice.

Calories: 469 Fat: 21.5g Saturated Fat: 5.7g Sugar: 5g Salt: 2.9g

Asparagi con cipolline e pancetta

Asparagus and spring onions wrapped in pancetta


  • 600g asparagus
  • handful of spring onions
  • 12 slices of pancetta or streaky bacon, fat removed
  • 60g salted butter
  • 2 tablespoons of olive oil
  • salt and black pepper to taste


  1. Remove the woody stems from the asparagus and remove the roots from the spring onions.
  2. Bring a medium size saucepan of salted water to the boil, add in the asparagus and cook for 4 minutes. Add in the spring onions and continue to cook for a further 4 minutes.
  3. Prepare a large bowl with very cold water. Add in a few ice cubes if necessary.
  4. Drain the asparagus and spring onions and place both in the cold water for 5 minutes. By using this method, the asparagus and spring onions will not lose the bright green colours.
  5. Drain the vegetables again, place on a chopping board and arrange into six even bunches. Wrap the middle of each bunch with two slices of pancetta to secure.
  6. Heat the butter and oil in a large frying pan, add in the asparagus bundles and fry gently until the pancetta becomes golden and crispy.
  7. Season with salt and pepper and serve hot with a spoonful of butter poured over the top.

Calories: 253 Fat: 22.9g Saturated Fat: 9.8g Sugar: 2.2g Salt: 1.6g

© UTV News
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