Tender Veal Shank Stew – A Flavorful Comfort Dish
Nutritional value per serving
Calories450kcal
Carbs20gram
Fat18gram
Protein40gram
Ingredients
- Veal shank, bone-in and cut into 2-inch pieces (choose fresh meat with a pink color and minimal fat)1 kg
- Carrots (firm and bright in color)2 pieces
- Celery stalks (look for fresh, crisp stalks)2 pieces
- Onion (medium-sized, white or yellow)1 piece
- Garlic cloves (fresh, firm)3 pieces
- Tomato paste (choose good quality for better flavor)2 tbsp
- Olive oil (extra virgin)3 tbsp
- Dry white wine (optional)100 ml
- Beef or veal stock (low sodium if possible)750 ml
- Fresh thyme (or 1 tsp dried thyme)2 sprigs
- Bay leaf1 piece
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
This tender veal shank stew recipe is a comforting and flavorful dish perfect for family dinners. It combines slowly cooked veal shank with aromatic vegetables and herbs to create a rich, hearty stew. The long, slow cooking process ensures the meat becomes tender and falls off the bone, while the broth is infused with deep flavors. The total ingredient cost is approximately $18 (15€ / £13 / ₹1500). The stew yields about 4 servings, each containing roughly 450 kcal. It fits well into a balanced omnivorous diet and is relatively easy in terms of complexity, although it requires a few hours of cooking time for utmost tenderness and flavor development. This recipe ensures you achieve safe internal temperatures for veal (at least 71°C or 160°F), emphasizing food safety and handling to avoid cross-contamination. Cooking time: 2 hours. Preparation time: 20 minutes. Total time: 2 hours 20 minutes.
Preparation instructions
Prepare the vegetables
1Peel the carrots and onion. Cut the carrots and celery into 1-inch pieces. Finely chop the onion and crush the garlic cloves. This prep helps release flavors for the stew.
Brown the veal shank
2Heat the olive oil in a large heavy-bottom pot over medium-high heat. Pat the veal shank pieces dry with paper towels (this helps browning), then brown them in batches, about 3-4 minutes per side, until golden brown. Remove the meat and set aside. Browning adds depth of flavor.
Sauté the vegetables
3In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened and fragrant. This builds the stew base flavor.
Add tomato paste and deglaze
4Stir in the tomato paste and cook for 2 minutes to reduce acidity. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces slightly.
Combine all ingredients and simmer
5Return the browned veal to the pot. Add the beef or veal stock, fresh thyme sprigs, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to very low to simmer. Cover partially with a lid. Simmer for about 2 hours or until the veal is tender and easily pulls apart with a fork. Stir occasionally and check the liquid level; add water if it reduces too much.
Check meat's internal temperature
6Use a meat thermometer to ensure the veal reaches at least 71°C (160°F), ensuring it's safe to eat. Visual cues of tenderness confirm the meat is cooked properly.
Serve and garnish
7Remove the thyme sprigs and bay leaf. Adjust seasoning if needed. Serve the stew hot, optionally garnished with fresh parsley for color and freshness.
Cooking Tips
1Patting the veal dry before browning promotes a better sear and richer flavor.
2Simmer the stew gently; too high heat can make the veal tough.
3Use a heavy-bottom pot or Dutch oven for even heat distribution.
4If you don't have white wine, you can substitute with an equal amount of extra stock or water with a splash of vinegar.
5Store leftovers in the refrigerator within two hours of cooking and consume within 3 days for safety.
Equipment Needed
- Large heavy-bottom pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Meat thermometer
- Measuring spoons
- Measuring cup
Grocery Shopping List
- [ ] 1 kg Veal shank, bone-in, cut into pieces (~$12) — Choose fresh, pale pink meat with minimal odor.
- [ ] 2 Carrots (~$0.50) — Look for firm, brightly colored carrots.
- [ ] 2 Celery stalks (~$0.60) — Crisp, green stalks work best.
- [ ] 1 Onion (~$0.30) — Select firm onions with dry skins.
- [ ] 3 Garlic cloves (~$0.20) — Fresh, firm cloves will be more flavorful.
- [ ] Tomato paste (2 tbsp, from a tube or can, approx. $1) — Use good quality for best results.
- [ ] Olive oil (3 tbsp, from your pantry or buy bottle ~$4) — Extra virgin preferred.
- [ ] Dry white wine (100 ml, optional, ~$2) — Choose a decent cooking wine or leftover drinking wine.
- [ ] Beef or veal stock (750 ml, approx. $2) — Low sodium stock preferred.
- [ ] Fresh thyme or dried thyme (~$1 for fresh sprigs) — Adds aroma.
- [ ] Bay leaf (~$0.10) — From spice rack.
- [ ] Salt and black pepper — Pantry staples.
Total estimated cost: $18
FAQ
How do I know when the veal shank is cooked properly?
The veal shank is properly cooked when it reaches an internal temperature of at least 71°C (160°F) and is tender enough to come off the bone easily when tested with a fork.
Can I use a pressure cooker to speed up the cooking process?
Yes, you can use a pressure cooker to reduce cooking time to about 45 minutes once it reaches pressure. Ensure to follow your pressure cooker instructions carefully.
What can I substitute for veal shank if it's not available?
Beef shank or beef chuck can be used as a substitute, but the flavor and texture may slightly differ.
Can I prepare this stew in advance?
Yes, this stew tastes even better the next day after flavors have melded. Store in the refrigerator and reheat thoroughly before serving.
How should I store leftovers safely?
Cool leftovers within two hours of cooking, store in airtight containers in the refrigerator, and consume within 3 days. Reheat to at least 74°C (165°F) before eating.