Veal Shank Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
1 hr 45 mins
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Servings
4
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Calories
768 kcal
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Course
Main Course
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Cuisine
German
Veal Shank Recipe
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These succulent and tender veal shanks in orange sauce are slow-cooked to perfection in a Dutch oven, allowing them to soak up the flavors of citrus and aromatic spices.
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Ingredients
Veal shanks:
- 4 ½ lbs veal shanks cut into 2 inch/ 3 cm thick slices, 2 kg
- ½ teaspoon salt or kosher salt, fine sea salt
- ¼ teaspoon black pepper ground
- 2 tablespoons all-purpose flour
- 2 tablespoons butter 30 g
Orange sauce:
- 3 orange juice and peel, Note 2
- 1 piece leek the white part, 60 g/ 2 oz
- 1 small carrot 60 g/ 2 oz
- 1 ½ cups beef broth or chicken stock, Note 3
- 1 teaspoon thyme
- ½ cup orange juice freshly squeezed, 125 ml
- ½ cup white wine scant, 100 ml
- 1 tablespoon cornstarch
- 2 tablespoons water cold
- 2 teaspoons granulated sugar
- sea salt fine
- ground black pepper fine
Instructions
Veal shanks:
- Flour veal shanks: Pat them dry with paper towels and sprinkle them with salt and pepper on both sides. Place the flour onto a large plate, dredge the shanks through the flour, and pat them gently to remove the excess. 4 ½ lbs/ 2 kg veal shanks + ½ teaspoon salt + ½ teaspoon pepper + 2 tablespoon flour
- Sear: Melt the butter in the Dutch oven. Brown the veal shanks in two batches for about 2 minutes per side. Remove them from the pot. 2 Tbsp/ 30 g butter
- Chop: In the meantime, chop the onion and the leek very finely, and cut the carrot into small cubes. 1 onion + 2 oz/ 60 g leeks (white part) + 2 oz/ 60 g carrots
- Sauté the vegetables with a pinch of salt in the Dutch oven for about 3 minutes or until softer, stirring frequently.
- Simmer: Pour in the broth, add thyme and a little salt and pepper, stir well, and return the meat to the pot. Bring to a boil, turn the heat down to low, and simmer, covered for 30 minutes. 1 ½ cup/ 375 ml beef broth or chicken stock + 1 teaspoon thyme + a little salt and pepper
Prepare oranges:
- Peel: Wash and dry them. Peel only the orange layer of the peel (the white parts are bitter). Cut the peel into fine strips. 3 oranges
- Blanch orange strips: In a small saucepan, bring water to a boil. Add the orange peel stripes and blanch them for 1 minute. Drain them well.
Orange sauce:
- Simmer: After 30 minutes of cooking, add the orange peel to the veal shanks in the pot. Stir to distribute them evenly in the pot, cover again, and continue simmering the shanks for another hour or until they are very tender.
- Carefully remove the meat from the pot using a slotted spoon. The shanks are very tender, and the meat might fall off the bone, move them gently.
- Strain the cooking liquid reserving the liquid and discarding the solids. Use a paper towel to wipe the Dutch oven clean.
- Cook orange sauce: Pour the strained cooking liquid back into the pot and add the orange juice, white wine, and 1 teaspoon sugar. Bring to a boil. ½ cup/ 125 ml orange juice + scant ½ cup/ 100 ml white wine + 1 teaspoon sugar
- Thicken sauce: In the meantime, whisk the cornstarch with cold water. Whisk the slurry into the simmering orange sauce to thicken it slightly. Let the sauce bubble for about one minute. 1 tablespoon cornstarch + 2 tablespoon cold water
- Adjust the taste with salt, pepper, and more sugar if needed. Return the shanks to the pot and spoon some of the sauce over them. Sprinkle with parsley if desired, and serve with risotto. salt + pepper + more sugar if required
Notes
- Veal shanks: 4-6 slices, depending on their size. Make sure that they are already sliced into thick slices, or ask the butcher to do it for you. You may not be able to cut them yourself at home.
- Oranges: It’s preferable to use organic, unwaxed oranges as you will also need their peel.
- Beef broth or chicken stock. Or veal stock if you can get any, but it’s usually not widely available. Low-sodium broth is preferable; it allows you to control the dish's overall saltiness better.
Nutrition Information
Show Details
Serving
1portion from 4
Calories
768kcal
(38%)
Carbohydrates
27g
(9%)
Protein
101g
(202%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
398mg
(133%)
Sodium
1714mg
(71%)
Potassium
2005mg
(43%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
2945IU
(59%)
Vitamin C
72mg
(80%)
Calcium
176mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 768kcal | 38% |
| Carbohydrates | 27g | 9% |
| Protein | 101g | 202% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 398mg | 133% |
| Sodium | 1714mg | 71% |
| Potassium | 2005mg | 43% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 2945IU | 59% |
| Vitamin C | 72mg | 80% |
| Calcium | 176mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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