Steamed veal shank served on a plate with herbs

Tender & Juicy Quick-Steamed Veal Shank

Name: Tender & Juicy Quick-Steamed Veal Shank
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: 500 g Veal shank; 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 2 piece Garlic cloves, minced; 1 tbsp Fresh rosemary, chopped; 1 tbsp Olive oil; 1 tbsp Lemon juice; 500 ml Water (for steaming)

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medium

35 min

Nutritional value per serving

Calories350kcal

Carbs4gram

Fat9gram

Protein38gram

Ingredients

Quantity

Veal shank500 g
Salt1 tsp
Black pepper, freshly ground0.5 tsp
Garlic cloves, minced2 piece
Fresh rosemary, chopped1 tbsp
Olive oil1 tbsp
Lemon juice1 tbsp
Water (for steaming)500 ml

This quick and easy steamed veal shank recipe yields tender, flavorful meat perfect for a healthy meal. Steaming gently cooks the veal, preserving moisture and nutrients while ensuring a juicy texture. Veal shank is a lean meat cut, rich in protein and perfect for those seeking a low-fat, savory dish. Total ingredient cost is approximately $12 USD, €11, £9, and ₹900, with about 350 kcal per serving. Suitable for a balanced diet, this recipe is of medium difficulty and takes about 45 minutes in total, including prep and cooking time.

Preparation instructions

Prepare the veal shank

1Pat the veal shank dry with paper towels to remove excess moisture, then season all sides with salt, pepper, minced garlic, and chopped rosemary. Drizzle the olive oil and lemon juice over the meat and let it marinate for 10 minutes. This will enhance flavor and aroma.

Set up your steamer

2Fill a pot with 500 ml of water and bring it to a gentle boil. Place a steamer insert or plate above the water, ensuring it does not touch the water. Spray or lightly oil the steamer basket or plate to prevent sticking.

Steam the veal shank

3Place the veal shank on the steamer basket or plate. Cover the pot with a tight-fitting lid to trap steam inside. Steam the veal shank for 30-35 minutes, maintaining a steady simmer. Every 10 minutes, check water level to ensure it hasn't boiled dry (use a timer for convenience). Steaming gently cooks the meat, keeping it juicy and tender.

Check internal temperature and doneness

4Use an instant-read meat thermometer inserted into the thickest part of the veal shank to check the internal temperature. Veal should be cooked to a safe minimum internal temperature of 63°C (145°F), followed by a 3-minute rest. Steamed meat will be tender and pinkish-white inside with clear juices when fully cooked.

Rest and serve

5Carefully remove the veal shank from the steamer with tongs or a spatula. Let it rest on a plate covered loosely with foil for about 5 minutes. Resting allows juices to redistribute, resulting in moist and tender veal. Slice and serve with your choice of sides, such as steamed vegetables or rice.

Cooking Tips

1Make sure to avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.

2Use fresh herbs for better flavor and aroma, but dried rosemary can be a convenient substitution (use about 1 teaspoon).

3If you don't have a steamer insert, use a heatproof plate placed on a metal rack inside the pot to keep the meat above the water.

4Always use a meat thermometer to ensure food safety; never guess veal doneness by color alone.

5To add extra flavor, place some lemon slices or additional herbs around the veal shank before steaming.

Equipment needed:

Medium pot with a lid
Steamer insert or heatproof plate and metal rack
Instant-read meat thermometer
Tongs or spatula
Cutting board
Knife

Shopping List and Approximate Costs

[ ] Veal shank, 500g - $10 / €9 / £7.50 / ₹750
[ ] Fresh rosemary, small bunch - $1 / €1 / £0.80 / ₹70
[ ] Garlic, 2 cloves - negligible cost
[ ] Olive oil, small bottle (use 1 tbsp) - $3 (bottle) / €2.50 / £2 / ₹220
[ ] Lemon, 1 (for juice) - $0.50 / €0.45 / £0.40 / ₹40
[ ] Salt and black pepper - pantry staples

Tips: Choose veal shank with a fresh, pinkish color and firm texture. Pick firm, fragrant rosemary sprigs. Avoid pre-minced garlic for fresher flavor when possible.