Melt-in-Your-Mouth Slow Cooked Veal Shank with Garlic
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat15gram
Protein35gram
Ingredients
- Veal shank (bone-in)1 kg
- Garlic cloves, peeled and crushed6 pieces
- Carrots, chopped2 pieces
- Celery stalks, chopped2 pieces
- Onion, chopped1 piece
- Olive oil2 tbsp
- Fresh rosemary sprigs2 pieces
- Fresh thyme sprigs2 pieces
- Beef or veal broth500 ml
- Dry white wine (optional)100 ml
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
This slow cooked veal shank dish infused with aromatic garlic offers a tender, mouthwatering meal that's surprisingly easy to prepare. Perfect for weekend dinners, the veal shank becomes incredibly soft after slow cooking, soaking up all the garlic and herbs. Using a slow cooker or oven, you can set it and forget it while the flavors deepen. The total cost of ingredients is approximately $18 USD / €17 / £15 / ₹1500, making it both delicious and affordable. At about 350 calories per serving, it fits well within a balanced diet. The dish is of medium difficulty due to the slow cooking and timing, and it takes around 3.5 hours of cooking time plus prep. Follow the steps carefully for a safe and successful meal.
Preparation instructions
Prepare the veal shank and vegetables
1Pat the veal shank dry with paper towels to remove excess moisture, which helps in browning. Season generously with salt and fresh ground black pepper all over. Chop the carrots, celery, and onion into roughly equal-sized pieces for even cooking. Peel and crush the garlic cloves.
Brown the veal shank
2Heat the olive oil in a large, heavy-bottomed oven-safe pan or skillet over medium-high heat. When the oil is hot, add the veal shank and sear for about 4-5 minutes per side until golden brown. This step locks in flavor and improves the appearance. Remove the shank and set aside.
Sauté the vegetables and garlic
3In the same pan, add the chopped carrots, celery, onion, and crushed garlic cloves. Cook for about 5-7 minutes, stirring occasionally, until softened and aromatic. This builds a flavorful base for the sauce.
Deglaze the pan
4Carefully pour in the white wine (if using) and use a wooden spoon to scrape up the browned bits from the pan. Allow it to simmer for 2-3 minutes to reduce slightly and burn off alcohol.
Add broth and herbs
5Add the beef or veal broth, fresh rosemary, and thyme to the pan. Stir to combine, then return the veal shank to the pan, ensuring it is partially submerged in the liquid.
Slow cook the veal shank
6Cover the pan with a lid or foil, and transfer it to a preheated oven at 150°C (300°F). Cook slowly for about 3 hours, turning the veal shank every hour to ensure even cooking. The overall low temperature and slow cooking will break down the connective tissue for tenderness.
Check internal temperature and doneness
7After 3 hours, insert a meat thermometer into the thickest part of the veal shank (avoiding the bone). The safe internal temperature for veal is at least 63°C (145°F) with a 3-minute rest, but slow cooking often results in a higher temperature that yields more tenderness, typically around 85-90°C. The meat should be fork-tender and easily pull away from the bone.
Rest and serve
8Remove the veal shank from the oven and let it rest covered loosely with foil for 10-15 minutes for juices to redistribute. Serve hot, spooning the garlic-infused sauce and vegetables over the meat.
Cooking Tips
1Use a meat thermometer to ensure the veal is cooked to a safe minimum internal temp of 63°C (145°F) for safety.
2Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
3Slow cooking at a low temperature helps break down the collagen, making the meat tender and juicy.
4Leftovers can be stored in the refrigerator for 3 days or frozen for up to 3 months.
5If you don’t have fresh herbs, dried rosemary and thyme can be used, but use about one-third the amount.
Equipment
- Heavy-bottomed oven-safe pan or skillet
- Oven
- Meat thermometer
- Wooden spoon
- Cutting board
- Sharp knife
- Tongs
- Aluminum foil or pan lid
Shopping List
- [ ] Veal shank (1 kg) - Approximately $12. Choose a fresh shank with a nice rosy color and firm texture.
- [ ] Garlic cloves (6 pieces) - Around $0.50. Look for firm, unblemished bulbs.
- [ ] Carrots (2 pieces) - $0.60. Choose firm, vibrant orange carrots.
- [ ] Celery stalks (2 pieces) - $0.70. Pick stalks that are crisp and green.
- [ ] Onion (1 piece) - $0.40. Select firm onions without soft spots.
- [ ] Olive oil (2 tbsp) - $0.30. Use extra virgin for best flavor.
- [ ] Fresh rosemary sprigs (2) - $1.20. Fresh and aromatic.
- [ ] Fresh thyme sprigs (2) - $1.20. Also fresh and aromatic.
- [ ] Beef or veal broth (500 ml) - $2.00. Or use quality stock cubes if preferred.
- [ ] Dry white wine (100 ml, optional) - $0.80. Choose an affordable cooking wine.
- [ ] Salt and pepper - $0.10
Total approximate cost: $19.80
FAQ
What internal temperature should veal shank reach to be safe?
Veal shank should reach an internal temperature of at least 63°C (145°F) and rest for 3 minutes to be safe for consumption. Slow cooking often results in higher internal temperatures around 85-90°C, which makes the meat very tender.
Can I use a slow cooker instead of the oven?
Yes, you can transfer all ingredients to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the meat is tender and passes the safe internal temperature.
How can I avoid cross-contamination when handling raw veal?
Use separate cutting boards for raw meat and vegetables, wash your hands thoroughly after handling meat, and clean all utensils and surfaces with hot soapy water.
Can I substitute the veal shank with beef shank?
Yes, beef shank can be used as a substitute but adjust cooking times accordingly, as beef shank may take slightly longer to become tender.