V-ZUG - Geschmorte Kalbshaxe

veal shank

🥗Healthier: pork shank

💰Cheaper: beef shank

Pork shank provides a similar texture and flavor at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity while chicken broth adds flavor.

Preheat the oven to 325°F (160°C).

Season the veal shank with salt and black pepper.

Heat olive oil and butter in a large Dutch oven over medium heat until shimmering.

Sear the veal shank on all sides until browned, about 8-10 minutes.

Remove the shank and set aside.

Add onion, carrot, and celery to the pot and sauté until softened, about 5 minutes.

Stir in garlic and cook for an additional minute until fragrant.

Pour in white wine, scraping up any browned bits from the bottom of the pot, and reduce by half, about 5 minutes.

Return the veal shank to the pot and add beef broth, bay leaves, thyme, and rosemary.

Bring to a simmer, then cover and transfer to the oven.

Braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Remove the pot from the oven and let it rest for 10 minutes.

Garnish with lemon zest and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens