:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/mdtjMigM5G1l4llsPQB8/0b51ca78dd4aeb34995eac3491bba3.png "Traditional German veal shank")
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Traditional German veal shank
This simple recipe for veal shank is a big hit with my family. The combination of crispy skin and tender, juicy meat is simply irresistible. When I have the time, I really like to cook it slowly at a low temperature to get the most flavor out of it. But don't worry, veal shank can also be prepared in less time and is still very tasty.
Ingredients
- 1 large veal shank
- 3 carrots
- 2 medium size Onions
- 3 peeled cloves of garlic
- 1 bunch Greens
- 2 Piece Bay leaves
- 100 ml white wine
- 500 ml vegetable stock cube
- Margarine for frying
- salt and pepper
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Directions
For the veal shank recipe, preheat the oven to 180 degrees. Meanwhile, season the veal shank with salt and pepper. I recommend to cut the shank well, so that the spices can soak in well.
Sear the veal shank in a roasting pan. I prefer to use margarine for this, as it creates a nice caramelized effect.
Cut the greens, carrots, onions and garlic into coarse pieces and place them around the veal shank in the roasting pan. Add the bay leaves.
Deglaze with white wine and boil down briefly. Then add the vegetable stock. This gives the shaxe additional moisture and promotes cooking.
Let the veal shank including vegetables braise in the oven for about 2 hours. During this time, turn the shank occasionally and pour the broth over it. This keeps it wonderfully juicy and gives it a nice crust.
Remove the veal shank from the oven and serve. I recommend serving it with the vegetables cooked in the roast stock and a side dish of your choice. Enjoy your meal!
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