Roasted Veal Shank

Juicy roasted veal shank paired with saffron risotto.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 130 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 kg Meat, veal, loaf

  • 1.5 teaspoons Salt, table

  • 0.75 teaspoons Spices, pepper, black

  • 2 piece Carrot, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2.5 spoons Oil, olive

  • 1.5 dl Alcohol, Wine, White

  • 1 twig Rosemary, fresh

  • 2.5 dl Soup base, beef, cube

  • 0.5 piece Lemon, fresh, without shell

  • 10 g Butter, unsalted

Steps

  1. Rinse the shank well under running water and dry it thoroughly with paper towels. Rub it with salt and pepper on all sides. Wash the carrots, peel them, and cut them into small cubes. Wash the lemon, cut it in half, and slice one half into rounds. Save the other half for later. Wash the rosemary sprig, shake it dry, and set it aside. Peel the onion, wash it, and finely chop it.

  2. Preheat the oven to 180°C. Place a large pan on the stove, pour in olive oil, and heat it. Place the shank on the hot oil and sear it well on all sides until it develops a nice brown crust (about 10 minutes). Transfer the seared shank to a baking dish and pour the oil from the pan over it. Add the carrots, whole garlic cloves, and chopped onion to the baking dish. Arrange the lemon slices around the shank.

  3. Place the baking dish in the preheated oven and roast the shank for 2 hours. Turn it several times during roasting and baste it with the juices that accumulate in the dish. After about 30 minutes of roasting, pour white wine into the dish and add the rosemary sprig. After two hours of roasting, remove the dish from the oven. Transfer the shank to a warm plate and loosely cover it with aluminum foil to keep it warm.

  4. Pour the contents of the baking dish into a saucepan and add veal stock. Place the saucepan on the stove and bring the liquid to a boil. Once it boils, remove the saucepan from the heat and use a skimmer to remove the lemon slices and garlic cloves from the sauce. Stir in butter into the warm sauce and wait for it to melt. Then pour the sauce over the shank and serve. Pair it with Milanese-style risotto as a side dish.

Nutrition Information (Per 100g)

  • Calories: 114.13 kcal
  • Fat: 3.72 g
    • Saturated Fat: 1.01 g
  • Carbohydrates: 1.09 g
    • Sugars: 0.35 g
  • Protein: 16.71 g
  • Fiber: 0.13 g