KüchenHack: geschmorte Kalbshaxe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can provide sweetness and acidity without alcohol.

veal shank

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs are lower in fat and cost less.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can provide flavor while being lower in calories.

Welcome to the cooking show, today we are making geschmorte Kalbshaxe.

For this dish, we need veal shank, which serves about 2 to 4 people depending on the size.

Prepare classic root vegetables: carrots, celery, onions, and garlic.

Heat the pot to level 7 or 8 out of 9 to sear the meat.

Chop the onions and carrots, and set them aside.

Sear the veal shank in the hot pot, seasoning it with salt while browning it on all sides.

Remove the veal shank from the pot and set it aside.

Add the chopped root vegetables to the pot and sauté them in the drippings from the meat.

Add chopped tomatoes to the pot, using ripe ones to replace tomato paste.

Deglaze the pot with red wine, allowing it to reduce and create a glaze.

Add thyme and some beef broth to the pot until the vegetables are well covered.

Coat the veal shank with mustard and place it back into the pot, ensuring the meaty side is facing up.

Cover the pot and place it in the oven at 160°C (320°F) for 1.5 to 2 hours.

Prepare the glazed carrots by cutting them evenly for uniform cooking.

Cook the carrots in water and reduce until only butter is added for glazing.

Prepare mashed potatoes by boiling them in water, discussing different cooking methods.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens