Tender smoked veal shank on a wooden platter garnished with herbs

Tender Smoked Veal Shank – A Flavorful Delight

Name: Tender Smoked Veal Shank – A Flavorful Delight
Prep time: 50 min
Cook time: 3 h 30 min
Total time: 4 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1.5 kg Veal shank, bone-in (look for fresh, firm, and pale pink color); 2 tbsp Olive oil (extra virgin preferred for flavor); 1.5 tbsp Kosher salt (fine-grain salt ensures even seasoning); 1 tbsp Freshly ground black pepper; 1 tbsp Paprika (smoked paprika optional for extra smoky flavor); 1 tsp Garlic powder; 1 tsp Onion powder; 2 tbsp Fresh rosemary (finely chopped); 1 tbsp Fresh thyme leaves; 1 handful Wood chips for smoking (preferably fruitwood like apple or cherry)

Home Page / Smoked Recipes / How to Smoke Veal: A Complete Guide

medium

3 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat20gram

Protein50gram

Ingredients

Quantity

Veal shank, bone-in (look for fresh, firm, and pale pink color)1.5 kg
Olive oil (extra virgin preferred for flavor)2 tbsp
Kosher salt (fine-grain salt ensures even seasoning)1.5 tbsp
Freshly ground black pepper1 tbsp
Paprika (smoked paprika optional for extra smoky flavor)1 tbsp
Garlic powder1 tsp
Onion powder1 tsp
Fresh rosemary (finely chopped)2 tbsp
Fresh thyme leaves1 tbsp
Wood chips for smoking (preferably fruitwood like apple or cherry)1 handful

This recipe guides you through smoking a veal shank until it's tender, juicy, and infused with a deep smoky flavor. Perfect for those new to smoking meat, we break down each step with clear timings and tips to ensure a safe and delicious result without fuss. Veal shank is a flavorful cut that benefits from slow smoking, breaking down the connective tissue for melt-in-your-mouth texture. The estimated ingredient cost is approximately $15 USD (~€14, £12, ₹1135) for 4 servings. Each serving provides around 450 kcal, making it a protein-rich dish suitable for a balanced diet. The recipe is of easy to medium difficulty, taking around 4 hours total, mostly unattended cooking time apart from initial prep and final checks.

Preparation instructions

Prepare the veal shank

1Pat the veal shank dry with paper towels to remove moisture. This helps the seasoning stick and promotes even browning and smoke absorption. Then, rub the entire surface lightly with olive oil.

Season the meat

2In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, rosemary, and thyme. Evenly sprinkle this rub all over the veal shank, pressing gently to adhere. Let it sit at room temperature for about 30 minutes to absorb flavors and reduce chill.

Prepare your smoker

3Preheat your smoker to a steady temperature of 110°C (225°F). Soak wood chips in water for 30 minutes before placing to ensure slow smoldering and rich smoke flavor. Use well-ventilated area and follow your smoker's operating manual carefully.

Smoke the veal shank

4Place the veal shank on the smoker rack away from direct flames for indirect cooking. Insert a reliable meat thermometer probe into the thickest part, avoiding bone. Smoke for approximately 3 to 3.5 hours, until the internal temperature reaches 71°C (160°F). This temperature assures safety for veal (ground veal should reach 71°C, whole cuts 63°C can be acceptable but we recommend 71°C for tenderness and safety). Avoid cross-contamination by handling meat with clean utensils and washing hands thoroughly after touch.

Rest the smoked veal

5Once done, remove the veal from the smoker and tent loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute, giving tender, juicy results.

Serve and enjoy

6Slice the veal shank against the grain into portions. Serve with your favorite sides like roasted vegetables, mashed potatoes, or fresh salad for a complete meal.

Cooking Tips

1If you don’t have a smoker, use a grill with a smoker box or create a foil pouch for wood chips to add a smoky flavor.

2Marinate the veal in olive oil, herbs, and garlic overnight for even deeper flavor before smoking.

3Avoid opening the smoker frequently to maintain consistent temperature and smoke level.

4Use a digital instant-read thermometer to check internal temperature accurately and avoid under or overcooking.

Equipment Needed

Smoker (or grill with smoker box)
Meat thermometer (preferably digital probe type)
Mixing bowl
Tongs
Sharp knife
Cutting board
Aluminum foil
Paper towels

Grocery Shopping List

[ ] Veal shank, bone-in (approx. 1.5 kg) - $12.00. Choose fresh, pale pink meat with no off smell.
[ ] Olive oil (extra virgin) - $0.50 for needed quantity. Look for extra virgin labeled bottles.
[ ] Kosher salt - $0.20 for amount used. Select fine grain, avoid iodized salt.
[ ] Black pepper (ground) - $0.15. Freshly ground offers best flavor.
[ ] Paprika (smoked optional) - $0.25. Use smoked paprika for a deeper smoky taste.
[ ] Garlic powder - $0.10.
[ ] Onion powder - $0.10.
[ ] Fresh rosemary - $1.00 for a small bunch. Use fresh, green sprigs.
[ ] Fresh thyme - $0.70 for a small bunch. Look for fresh, vibrant leaves.
[ ] Wood chips (apple or cherry) - $0.50 per handful. Choose untreated, food-safe wood chips.

Total approximate cost: $15.50

FAQ

What internal temperature ensures the veal shank is safe to eat?

The USDA recommends an internal temperature of at least 63°C (145°F) for whole cuts of veal, but for tender smoked veal shank, cooking it to 71°C (160°F) ensures safety and tenderness.