Roast Veal Shank with KnödelTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Oven temperature: 220° C (450° C)
Cooking time: Under 2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:123.3 kcal
Proteins:15.8 g
Fats:5.8 g
Carbohydrate:1.3 g
Fibers:0.4 g
Sugar:0.5 g
Cholesterol:65.5 mg
Sodium:87.5 mg
Calcium:23.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2500
g
veal shanks, bone in
150
g
carrot
150
g
celery
150
g
onion
60
g
butter
45
ml
oil
3
bay leaves
2
cloves of garlic
2
cloves
salt, white pepper, mild paprika
METHOD
- Rub the shanks with salt, pepper and paprika;
- in a Dutch oven, heat the oil and butter; brown the shanks well on all sides; add a small glassful of water;
- put into a preheated 220° C (450° F) oven for 1 hour, basting occasionally with the cooking juices;
- clean the vegetables and chop coarsely; add them to the pot and continue cooking 30-45 minutes longer; turn the meat occasionally and baste it frequently;
- meanwhile, make the white bread knödel;
- remove the shanks; place in a dish; dilute the cooking liquid with a little water; strain; correct the seasoning. Serve hot.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Check the doneness of the meat with a fork. If the shank is not tender enough, increase the cooking time by 15 minute increments. Serve hot with white bread knödel.
