Tender Slow-Cooked BBQ Veal Shank
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat20gram
Protein45gram
Ingredients
- Veal shank, bone-in (choose fresh, pinkish meat with no off smell)1.2 kg
- Olive oil (extra virgin for best flavor)2 tbsp
- Onion, finely chopped1 large
- Garlic cloves, minced (choose firm, plump cloves)3 pieces
- BBQ sauce (store-bought or homemade, moderate sweetness)200 ml
- Beef or veal broth (low sodium)250 ml
- Paprika (smoked or sweet, choose bright red powder)1 tsp
- Salt (preferably sea salt)to taste n/a
- Black pepper, freshly groundto taste n/a
- Fresh rosemary, chopped (or 1 tsp dried)1 tbsp
- Fresh thyme, chopped (or 1 tsp dried)1 tbsp
This slow-cooked BBQ veal shank recipe promises tender, flavorful meat that's perfect for any home cook looking to impress with minimal effort. The veal shank is cooked low and slow in a delectable BBQ sauce, resulting in melt-in-your-mouth goodness. The recipe includes safe cooking practices, detailed instructions, and tips for success. Total ingredient cost approximately: $18 USD, €16 EUR, £14 GBP, ₹1500 INR. Total calories per serving: approximately 450 kcal. Suitable for a balanced diet. Difficulty level is easy, and total cooking time is about 4 hours 15 minutes.
Preparation instructions
Prepare the veal shank
1Pat the veal shank dry with paper towels to remove excess moisture. This helps in browning the meat better later. Season the meat generously with salt, pepper, and paprika on all sides. Let it rest for about 10 minutes at room temperature.
Sear the veal shank
2Heat olive oil in a large heavy-bottomed skillet or oven-safe pot over medium-high heat. When hot, carefully place the veal shank in the pan and sear it on all sides until golden brown, about 4 minutes per side. This seals in juices and adds flavor. Once browned, set aside.
Sauté onions and garlic
3In the same pan, reduce heat to medium and add chopped onions. Cook until translucent and soft, about 5 minutes. Add minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Add liquids and herbs
4Pour in the BBQ sauce and beef broth, scraping the bottom of the pan to deglaze and release brown bits. Add fresh rosemary and thyme. Stir to combine well.
Slow cook the veal shank
5Return the browned veal shank into the sauce in the pan. Cover the pan tightly with a lid or aluminum foil. Transfer the pan to a preheated oven at 150°C (300°F). Slow cook for about 3 to 3.5 hours until the meat is very tender and easily falls off the bone.
Check internal temperature for safety
6Using a meat thermometer, check the internal temperature of the veal shank. It should reach at least 72°C (162°F) to be safe to eat. The slow cooking will ensure tender and safe meat.
Rest and serve
7Once cooked, carefully remove the veal shank from the oven and let it rest, covered loosely with foil, for about 10 minutes. This lets the juices redistribute. The sauce can be thickened by simmering on the stove if desired. Serve the veal shank with the sauce alongside your favorite sides.
Cooking Tips
-Use a heavy-bottomed oven-safe pot or Dutch oven for even heat distribution.
-Make sure to avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
-If you don’t have BBQ sauce, substitute with a combination of tomato paste, honey, vinegar, and spices.
-Do not rush the cooking time; slow cooking low and slow is key to tender meat.
-Leftovers keep well in the refrigerator for up to 3 days, and flavors intensify overnight.
Equipment Needed
- Large heavy-bottomed skillet or oven-safe pot with lid
- Oven
- Meat thermometer
- Wooden spoon
- Knife and cutting board
- Mixing bowl (optional)
Shopping List
- [ ] Veal shank (1.2 kg) – Fresh, pink color, no unpleasant smell
- [ ] Olive oil, extra virgin – Look for cold pressed and bottle freshness
- [ ] 1 large onion – Firm skin, sweet onions preferred
- [ ] 3 cloves garlic – Large and plump cloves
- [ ] BBQ sauce (200 ml) – Choose one with balanced sweetness and tanginess
- [ ] Beef or veal broth (250 ml) – Low sodium preferred
- [ ] Paprika – Smoked or sweet, vibrant red color
- [ ] Sea salt – Fine grains
- [ ] Black peppercorns – Freshly grind for best aroma
- [ ] Fresh rosemary (1 tbsp) – Choose firm green leaves
- [ ] Fresh thyme (1 tbsp) – Fresh or dried are both fine
Total approximate cost: $18 USD. When shopping, choose fresh herbs and quality meats for the best results.
FAQ
Can I use beef shank instead of veal shank?
Yes, beef shank can be used as a substitute. Cooking time may be slightly longer due to the thicker meat fibers.
Do I need to brown the meat before slow cooking?
Browning adds flavor and improves texture, but it's optional. If skipping, cooking time and moisture might be affected.
How do I store leftovers safely?
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Consume within 3 days.
What sides go well with slow-cooked veal shank?
Mashed potatoes, roasted vegetables, or a fresh green salad complement this dish nicely.
Can I prepare this recipe in a slow cooker instead of an oven?
Yes, sear the meat on the stove, then place all ingredients in the slow cooker and cook on low for 6-8 hours until tender.