Slow cooked veal shank served with fresh herbs and vegetables

Tender and Flavorful Slow-Cooked Veal Shank

Name: Tender and Flavorful Slow-Cooked Veal Shank
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: French
Ingredients: 1 kg Veal shank, bone-in; 2 piece Carrot, peeled and diced; 2 piece Celery stalks, diced; 1 piece Onion, diced; 3 piece Garlic cloves, minced; 2 tbsp Tomato paste; 150 ml Dry white wine; 500 ml Beef or veal broth; 2 piece Fresh rosemary sprigs; 2 tbsp Olive oil; to taste n/a Salt; to taste n/a Black pepper, freshly ground

Home Page / Slow Cooker Recipes / Ultimate Guide to Slow Cooking Veal

medium

3 hour

Nutritional value per serving

Calories350kcal

Carbs8gram

Fat10gram

Protein45gram

Ingredients

Quantity

Veal shank, bone-in1 kg
Carrot, peeled and diced2 piece
Celery stalks, diced2 piece
Onion, diced1 piece
Garlic cloves, minced3 piece
Tomato paste2 tbsp
Dry white wine150 ml
Beef or veal broth500 ml
Fresh rosemary sprigs2 piece
Olive oil2 tbsp
Saltto taste n/a
Black pepper, freshly groundto taste n/a

This easy and foolproof slow-cooked veal shank recipe results in tender, flavorful meat that melts in your mouth. Ideal for beginner home cooks with standard kitchen tools, this recipe uses simple ingredients and step-by-step instructions to make your cooking experience enjoyable and successful. Slow cooking veal shank is a great way to develop rich flavors and tenderize the meat gently. The total cost of ingredients is approximately $15 (13€ / £12 / ₹1100) and the dish contains about 350 calories per serving. Suitable for a balanced diet, this recipe is medium difficulty and requires about 45 minutes preparation plus 3 hours cooking time.

Preparation instructions

Prepare the vegetables

1Peel and dice the carrot and onion, and dice the celery stalks. Mince the garlic cloves. This will form the base aromatics for your slow-cooked veal.

Season and brown the veal shank

2Pat the veal shank dry with paper towels, then season generously with salt and freshly ground black pepper. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the veal shank and brown it on all sides for about 8 minutes total. Browning seals in the juices and adds flavor.

Sauté the vegetables

3Remove the browned veal shank and set aside. In the same pot, add the diced carrot, celery, onion, and minced garlic. Cook for about 5 minutes until softened, stirring occasionally.

Add tomato paste and deglaze

4Stir in the tomato paste and cook for 1 more minute. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This adds depth to the sauce.

Return veal and add broth and herbs

5Place the veal shank back into the pot. Add the broth and fresh rosemary sprigs. The liquid should partly cover the veal.

Slow cook on low heat

6Bring the liquid to a gentle simmer. Cover the pot with a lid and reduce heat to low. Let it cook for about 2.5 to 3 hours, turning the veal shank occasionally. The meat should become tender and easily pull away from the bone.

Check internal temperature and doneness

7Use a meat thermometer to check the internal temperature; it should reach at least 71°C (160°F) for safety. The meat should be tender and easily pierced with a fork, indicating it's fully cooked and safe.

Serve and enjoy

8Remove the veal shank and slice or shred the meat. Serve with the vegetables and sauce from the pot. Enjoy your tender, flavorful slow-cooked veal shank!

Cooking Tips

1Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.

2If you don’t have white wine, you can substitute an additional 150 ml of broth with a splash of lemon juice for acidity.

3For an even richer flavor, marinate the veal shank in the refrigerator with garlic, rosemary, and olive oil overnight before cooking.

4Ensure the pot is tightly covered during slow cooking to keep moisture in and tenderize the meat effectively.

5Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Equipment

Large heavy-bottomed pot or Dutch oven with lid
Stove
Cutting board
Chef's knife
Meat thermometer (recommended)
Wooden spoon

Grocery Shopping List

[ ] Veal shank, bone-in 1 kg (~$12): Choose fresh, well-marbled veal shank with a nice bone for flavor.
[ ] Carrots, 2 pieces (~$0.50): Select firm and bright orange carrots.
[ ] Celery stalks, 2 pieces (~$0.50): Choose crisp celery with fresh leaves.
[ ] Onion, 1 piece (~$0.30): Select a firm, dry onion without sprouts.
[ ] Garlic cloves, 3 pieces (~$0.20): Look for firm, unblemished garlic bulbs.
[ ] Tomato paste, 2 tbsp (~$0.20): One small can will be enough; opt for pure tomato paste with no additives.
[ ] Dry white wine, 150 ml (~$2): Use a decent drinking wine, not cooking wine.
[ ] Beef or veal broth, 500 ml (~$1): You can use store-bought or homemade broth.
[ ] Fresh rosemary sprigs, 2 (~$0.50): Fresh rosemary has the best aroma.
[ ] Olive oil, 2 tbsp (~$0.40): Use extra virgin for best flavor.
[ ] Salt and black pepper: Pantry staples.

Total Estimated Cost: ~$17

FAQ

How do I know when the veal shank is fully cooked?

The veal shank is fully cooked when it reaches an internal temperature of at least 71°C (160°F) and the meat is tender and easily pulls away from the bone.

Can I cook veal shank in a slow cooker?

Yes, you can cook the veal shank in a slow cooker on low setting for 6-8 hours until tender, following similar steps for browning and adding aromatics.

What side dishes go well with slow-cooked veal shank?

Mashed potatoes, polenta, crusty bread, or roasted vegetables all pair wonderfully with slow-cooked veal shank to soak up the flavorful sauce.

Can I prepare this dish in advance?

Yes, this dish tastes even better the next day as flavors meld. Reheat gently on the stove or in the oven, adding a splash of broth if the sauce has thickened too much.