Crispy Slow-Cooked Veal Shank - Tender & Flavorful
Nutritional value per serving
Calories550kcal
Carbs10gram
Fat30gram
Protein50gram
Ingredients
- Veal shank, bone-in (choose fresh, pinkish color with firm texture)1 kg
- Olive oil (extra virgin for best flavor)3 tbsp
- All-purpose flour (for coating)2 tbsp
- Carrot (medium, peeled and diced)1 piece
- Celery stalk (diced)1 piece
- Yellow onion (medium, diced)1 piece
- Garlic cloves (minced)3 pieces
- Tomato paste2 tbsp
- Dry white wine or chicken broth200 ml
- Beef or veal broth500 ml
- Fresh rosemary sprigs2 pieces
- Fresh thyme sprigs2 pieces
- Bay leaf1 piece
- Salt (to taste)to taste n/a
- Black pepper (freshly ground, to taste)to taste n/a
This recipe reveals the secrets to perfectly tender and crispy slow-cooked veal shank, ideal for a comforting dinner. Slow cooking breaks down the tough connective tissue making the meat fall-off-the-bone tender, while finishing with a quick crisping gives a wonderful texture contrast. Total ingredient cost is approximately $18 USD, €17, £15, and ₹1490. Nutritionally, one serving contains about 550 kcal, suitable for a balanced diet focusing on rich protein and moderate fat. The recipe is of medium difficulty and requires about 4.5 hours total time including preparation and slow cooking. Perfect for a weekend meal that rewards patience with luscious flavors.
Preparation instructions
Prepare and coat the veal shank
1Pat the veal shank dry using paper towels to remove moisture. Season all over with salt and pepper. Lightly dredge the shank in all-purpose flour, shaking off any excess. This will help create a crispy crust when seared.
Sear the veal shank for crispiness
2Heat olive oil in a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When the oil is hot, add the veal shank and sear each side for 4 to 5 minutes until golden brown and crispy. This step creates flavor and a crisp surface. Remove the shank and set aside.
Sauté the vegetables
3Reduce heat to medium. Add diced carrot, celery, and onion to the pot and sauté for about 5 minutes until softened and aromatic. Add minced garlic and cook for another minute to release flavors.
Deglaze and add liquids
4Stir in the tomato paste and cook for 2 minutes. Pour in white wine or chicken broth to deglaze the pot, scraping the bottom to lift browned bits. Allow it to reduce slightly for 3 minutes. Then add beef or veal broth.
Add herbs and return veal shank
5Add rosemary, thyme, and bay leaf to the pot. Return the seared veal shank to the pot, ensuring it's partially submerged in liquid. Bring to a gentle simmer.
Slow cook the veal shank
6Preheat your oven to 150°C (300°F). Cover the pot with a lid and place it in the oven. Cook for about 3.5 to 4 hours, or until the meat is tender and easily pulls away from the bone. Use a meat thermometer to check internal temperature; it should reach at least 70°C (160°F) to be safe.
Final crisping of the veal shank
7Once cooked and tender, carefully remove the veal shank from the pot. Pat dry if needed and sear again in a hot pan with a little olive oil for 1-2 minutes per side or place under a broiler for 3-5 minutes to re-crisp the exterior. This will bring back a delightful crispy texture.
Cooking Tips
-Always use a meat thermometer to ensure veal reaches a safe internal temperature of 70°C (160°F) to avoid foodborne illness.
-Allow the veal shank to rest for 10 minutes after cooking before slicing to retain juices and enhance tenderness.
-Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
-You can substitute white wine with extra chicken broth for a non-alcoholic option.
-Store leftovers in an airtight container in the refrigerator and consume within 2 days.
Equipment Needed
- Heavy-bottomed oven-safe pot or Dutch oven
- Meat thermometer
- Sharp knife
- Cutting board
- Mixing bowls
- Wooden spoon
- Tongs
Shopping List
- [ ] Veal shank (1 kg) - Approx $15. Choose fresh thawed or fresh meat with firm texture, pink color, and no strong odor.
- [ ] Olive oil (extra virgin) - Approx $0.50 for needed amount. Choose cold-pressed extra virgin for best flavor.
- [ ] All-purpose flour (2 tbsp) - Approx $0.05. Use sifted flour without lumps.
- [ ] Carrot (1 medium) - Approx $0.20. Pick firm and bright orange carrots.
- [ ] Celery stalk (1 piece) - Approx $0.30. Choose crisp stalks with no blemishes.
- [ ] Yellow onion (1 medium) - Approx $0.25. Select firm onions with dry skins.
- [ ] Garlic (3 cloves) - Approx $0.10. Choose firm, plump cloves without sprouts.
- [ ] Tomato paste (2 tbsp) - Approx $0.30. Use high-quality concentrated paste.
- [ ] Dry white wine or chicken broth (200 ml) - Approx $1 if wine, $0.50 if broth.
- [ ] Beef or veal broth (500 ml) - Approx $1. Use low sodium if available.
- [ ] Fresh rosemary (2 sprigs) - Approx $0.50. Fresh herbs improve flavor substantially.
- [ ] Fresh thyme (2 sprigs) - Approx $0.50.
- [ ] Bay leaf (1 piece) - Approx $0.10.
- [ ] Salt and pepper - pantry staple.
Total approximate cost: $18.00
FAQ
What internal temperature should veal shank be cooked to?
Veal shank should be cooked to an internal temperature of at least 70°C (160°F) to be safe to eat. This temperature ensures harmful bacteria are destroyed.
How do I know when the veal shank is tender enough?
The veal shank is tender when the meat easily pulls away from the bone with a fork, typically after 3.5 to 4 hours of slow cooking at 150°C (300°F).
Can I use a slow cooker instead of an oven?
Yes, you can transfer the seared veal shank and ingredients to a slow cooker and cook on low for about 6-8 hours until tender.
How do I avoid cross-contamination during preparation?
Use separate cutting boards and utensils for raw meat and vegetables, wash hands thoroughly after handling raw meat, and sanitize all surfaces after use.
Can I prepare the veal shank in advance?
Yes, you can cook it fully and reheat gently in the oven. Crisp the exterior again before serving for best texture and flavor.