Tender Steamed Veal Shank with Rich Homemade Gravy
Nutritional value per serving
Calories500kcal
Carbs15gram
Fat20gram
Protein60gram
Ingredients
- Veal shank (bone-in) - Choose shanks with firm, pale pink flesh and no off odors2 piece
- Water for steaming1.5 liters
- Carrot - Fresh, firm1 piece
- Onion - Medium size, yellow or white1 piece
- Celery stalk - Crisp and fresh1 piece
- Garlic cloves - Peeled and minced3 piece
- Bay leaves2 piece
- Fresh thyme sprigs or 1 tsp dried thyme2 piece or tsp
- Salt - Preferably kosher or sea salt1.5 tsp
- Black pepper - Freshly ground1 tsp
- Olive oil or vegetable oil - For gravy sauté2 tbsp
- All-purpose flour - For thickening gravy2 tbsp
- Beef or veal broth or stock - Low sodium if possible500 ml
This recipe for steamed veal shank delivers tender, juicy meat complemented by a savory homemade gravy. Steaming gently cooks the veal preserving its moisture and tenderness while allowing the flavors to develop beautifully. The gravy, made from the veal's natural juices along with aromatics and herbs, enhances the dish with deep savory notes. Perfect for a comforting family meal, this recipe requires basic kitchen tools and common ingredients that are easy to find. The entire dish costs approximately $15 USD (€14, £12, ₹1200) and provides around 500 kcal per serving, making it suitable for a balanced omnivorous diet. Cooking difficulty is easy, and the total time is about 2.5 hours mainly for the slow steaming process, which requires minimal hands-on effort.
Preparation instructions
Prep the Veal Shank and Vegetables
1Rinse the veal shanks under cold running water and pat dry with paper towels. Peel and chop the carrot, onion, and celery into large chunks. Mince the garlic cloves. This prep makes sure all ingredients are ready for cooking.
Set Up the Steaming Equipment
2Fill a large pot or steamer with about 1.5 liters of water, making sure the water level is below the steaming rack or basket. Bring the water to a gentle boil over medium heat.
Steam the Veal Shank with Aromatics
3Place the veal shanks on the steaming rack. Surround with the carrot, onion, celery, garlic, bay leaves, thyme, salt and pepper. Cover the pot with a tight-fitting lid. Steam the veal shanks for approximately 2 hours, checking the water level occasionally and topping up with boiling water if needed. Steaming gently cooks the meat to preserve tenderness.
Check for Doneness and Food Safety
4After 2 hours, check the internal temperature of the veal shank using a meat thermometer inserted into the thickest part of the meat, avoiding bone. It should read at least 71°C (160°F) for safe consumption. The meat should be tender and easily pierced with a fork. If not, continue steaming in 15-minute increments.
Prepare the Gravy Base
5Carefully remove the veal shank and vegetables and set aside covered to keep warm. Pour the steaming liquid into a saucepan through a fine mesh strainer to remove solids. Heat 2 tablespoons of oil in a skillet over medium heat. Add 2 tablespoons of flour and stir constantly for 2-3 minutes to make a roux, which will thicken the gravy.
Make the Gravy
6Slowly whisk the strained steaming liquid and 500 ml of beef or veal broth into the roux. Bring to a gentle simmer while whisking to avoid lumps. Let it cook until thickened and glossy, about 5-7 minutes. Season with additional salt and pepper to taste.
Serve and Enjoy
7Slice the veal shank against the grain and arrange on serving plates. Spoon the rich gravy generously over the meat. This yields a comforting and flavorful meal that pairs well with mashed potatoes or steamed vegetables.
Cooking Tips
1Use a meat thermometer to ensure veal shank is fully cooked to 71°C (160°F) internal temperature for safety.
2To avoid cross-contamination, use separate utensils and cutting boards for raw meat and vegetables.
3Adding a splash of white wine to the gravy can add extra depth of flavor.
4Leftover shredded veal shank can be used in hearty stews or pasta dishes.
Equipment Needed
- Large pot with tight-fitting lid or steamer
- Steaming rack or basket
- Meat thermometer
- Sharp knife
- Cutting board
- Large saucepan
- Whisk
- Fine mesh strainer
Grocery Shopping List
- [ ] Veal shank (price varies, approx. $12 for 2 pieces): Look for fresh, pale pink meat with no odor.
- [ ] Carrot ($0.50 each): Choose firm, bright orange carrots without cracks.
- [ ] Onion ($0.30 each): Select firm onions with dry skin.
- [ ] Celery stalk ($0.70 per stalk): Crisp and free of blemishes.
- [ ] Garlic cloves ($0.10 per clove): Firm, unblemished bulbs.
- [ ] Bay leaves ($1.50 per jar, you need 2 leaves): Prefer whole leaves.
- [ ] Fresh thyme sprigs ($2 per bunch) or dried thyme ($1.50 per jar).
- [ ] Salt and black pepper (common pantry items).
- [ ] Olive oil or vegetable oil ($4 per bottle, small quantity used).
- [ ] All-purpose flour (pantry item).
- [ ] Beef or veal broth (canned or carton, $2-$3 for 500 ml): Look for low sodium and no additives.
Total estimated cost: approximately $15.
FAQ
Can I use a different cut of veal for steaming?
Veal shank is ideal for steaming as it becomes tender and flavorful. However, you can use veal shoulder or veal shank slices, but cooking times may vary.
What if I don’t have a steamer?
You can create a steaming setup by placing a heat-safe rack or a metal colander inside a large pot with water below the rack. Make sure the meat doesn't touch the water.
How do I store leftovers?
Cool leftover veal and gravy completely and store in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before eating.
Can I freeze the cooked veal shank and gravy?
Yes, place cooled veal and gravy in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.