Kalbshaxe zubereiten - Rezept

veal shank

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs are lower in cost and calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective option.

Set your cutting board on the stove and heat it for at least 5 minutes.

Chop the carrots and soup vegetables into large pieces for the sauce base.

Do not wash the veal shank as it can harbor bacteria; cooking at 70°C will kill them.

Add 1 tablespoon of clarified butter to the pot and wait until it smokes before adding the veal shank.

Sear the veal shank on all sides for at least 2 minutes per side until nicely browned.

After about 5-6 minutes, add the chopped vegetables to the pot to brown them as well.

Sauté the vegetables for about 10-15 minutes until they are nicely browned and caramelized.

Preheat the oven to 170°C (340°F).

Once the veal and vegetables are browned, deglaze the pot with 500 ml of broth (or wine, but broth is used here).

Let it simmer for about 10 minutes before transferring the pot to the oven.

Place the pot in the oven for 2 hours, checking occasionally and adding water if the liquid reduces too much.

After 2 hours, remove the veal shank and scrape the caramelized bits from the pot for flavor.

Strain the cooking liquid through a sieve into a pot to capture all flavors.

Press the vegetables through the sieve to extract all the good flavors into the sauce.

Thicken the sauce with 4 tablespoons of cornstarch mixed with cold water, adding it to the boiling sauce.

Serve the veal shank with the sauce, optionally with spätzle as a side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens