Kalbshaxen,Kalbshaxe (Veal Shank) Jarret de Veau by chef Uldis

veal knuckle

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs are leaner, while pork shank is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine offers similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Preheat the oven to 350°F (175°C).

Place the veal shanks in a baking dish.

Clean out the refrigerator and add carrots, onions, and peppers underneath the veal shanks.

Season the veal shanks with salt, black pepper, and lots of fresh herbs.

Add sherry wine to the dish for liquid.

Heat the vegetables in the pan with extra virgin olive oil until caramelized.

Add more seasoning and sherry wine to the pan.

Put the veal shanks in the hot oven for two and a half hours at 350°F (175°C).

Check the veal shanks after two hours, flipping them and returning them to the oven for an additional 15-20 minutes.

Prepare potato dumplings by dropping them into boiling water for about 15 minutes.

Cook bacon and onions in a pan for the red cabbage.

Add chopped red cabbage to the pan with bacon and onions, along with fresh apples.

Season the red cabbage with red wine, red wine vinegar, sugar, salt, and black pepper, and stir.

After 20 minutes, check the red cabbage and dumplings for doneness.

Strain the liquid from the veal shanks to use as au jus or sauce.

Slice the veal shanks and prepare a sauce from the pan drippings with butter and shallots.

Reduce the sauce by half while slicing the veal shanks.

Plate the veal shanks with red cabbage and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens