Tender and Healthy Steamed Veal Shank
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein45gram
Ingredients
- Veal shank, bone-in500 g
- Carrot, peeled and sliced1 piece
- Celery stalk, sliced1 piece
- Onion, peeled and quartered1 piece
- Garlic cloves, crushed2 pieces
- Fresh thyme sprigs2 pieces
- Fresh parsley, chopped (for garnish)2 tbsp
- Water (for steaming)1 liter
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
This recipe guides you through the process of steaming veal shank to create a tender, moist, and healthy dish that's perfect for a nutritious meal. Steaming is a gentle cooking method that preserves the natural flavor and nutrients of the veal while keeping it low in fat. The total estimated cost of ingredients is approximately $12 USD / 11 EUR / £9 / ₹900. The dish contains about 350 kcal per serving and is suitable for a balanced, protein-rich diet. The recipe is easy to follow and requires about 1 hour 45 minutes of total time including preparation and cooking, ideal for beginner cooks seeking a healthy and tasty meat option.
Preparation instructions
Prepare the ingredients
1Rinse the veal shank under cold running water and pat dry with paper towels. Peel and slice the carrot, slice the celery stalk, quarter the onion, and crush the garlic cloves. This preparation helps infuse flavor into the veal as it steams.
Set up your steamer
2Pour 1 liter of water into the bottom of your steamer pot and bring it to a boil over medium-high heat. Ensure the water does not touch the steaming basket or rack when placed inside. This creates the steam environment to gently cook the veal.
Season the veal and arrange with vegetables
3Lightly season the veal shank with salt and freshly ground black pepper. Place the veal shank onto the steaming basket or rack. Surround the veal with sliced carrot, celery, onion quarters, crushed garlic, and fresh thyme sprigs. The vegetables will add aroma and subtle flavor during steaming.
Steam the veal shank
4Cover the steamer and steam the veal shank for about 1 hour and 15 minutes. Check water level every 30 minutes and add boiling water if necessary. Steaming slowly cooks the veal, keeping it moist and tender.
Check doneness and safety
5After 1 hour and 15 minutes, check the internal temperature of the veal shank using a meat thermometer inserted into the thickest part without touching bone. Veal is safe to eat at an internal temperature of 70°C (158°F). If it hasn’t reached this temperature, continue steaming and check every 10 minutes until done.
Rest and serve
6Once done, carefully remove the veal and vegetables from the steamer. Let the meat rest for 5 minutes covered loosely with foil to redistribute juices. Sprinkle chopped fresh parsley on top as garnish and serve hot. Enjoy your healthy steamed veal shank!
Cooking Tips
1Use a meat thermometer for safety and best results to avoid over or undercooking.
2If you don’t have a steamer pot, use a heatproof plate on a metal rack inside a large pot with a lid.
3For a flavor twist, add a splash of lemon juice or your favorite herbs like rosemary or bay leaves.
4Avoid cross-contamination by using separate cutting boards for raw meat and vegetables.
5You can use chicken or vegetable broth instead of water in the steamer for more flavor.
Equipment Needed
- Steamer pot or large pot with steaming rack
- Meat thermometer
- Cutting board and knife
- Tongs or spatula
- Measuring spoons
- Plate for resting meat
Shopping List
- [ ] Veal shank, bone-in (500 g) - About $10. Choose fresh, pale pink meat with firm texture at the butcher.
- [ ] Carrot (1 piece) - About $0.50. Choose firm carrots without soft spots.
- [ ] Celery stalk (1 piece) - About $0.50. Look for bright green, crisp stalks.
- [ ] Onion (1 piece) - About $0.30. Choose onions that are firm without soft spots.
- [ ] Garlic cloves (2 pieces) - About $0.20. Choose firm cloves with no signs of sprouting.
- [ ] Fresh thyme sprigs (2 pieces) - About $0.50. Pick fresh, green, aromatic sprigs.
- [ ] Fresh parsley (2 tbsp) - About $0.50. Choose bright green leaves without wilting.
Total approximate cost: $12.70
FAQ
How do I know when the veal shank is fully cooked?
Use a meat thermometer to check the internal temperature; veal shank is safe to eat at 70°C (158°F). The meat should be tender and juices run clear.
Can I use other cooking methods instead of steaming?
Yes, veal shank can be braised or slow-cooked, but steaming preserves more nutrients and is a healthier option.
How do I avoid cross-contamination when preparing veal?
Always use separate cutting boards and utensils for raw meat and other ingredients. Wash hands and surfaces thoroughly after handling raw meat.
Can I add other vegetables for flavor?
Yes, you can add vegetables like leeks, fennel, or mushrooms to enhance the aroma during steaming.
What if I don't have a steamer pot?
Use a large pot with a metal rack or heatproof plate inside; place water below and the veal on top to steam.