Veal Shank Roast

Marinate the veal shank with spices, mustard, and oil, rubbing them generously into the meat.

Divide the shank into 4-5 pieces, almost but not all the way through.

Wrap the meat in saran wrap and refrigerate overnight.

The next day, transfer the shank into a well-oiled roasting pan and cover it with foil, piercing the foil in several places.

Roast in a preheated oven at 480°F (250°C) based on the weight of the meat (1 hour per 2 lbs).

Halfway through roasting, remove the foil, flip the meat, pour the pan juices over it, cover with foil, and return to the oven.

For the last 15 minutes, remove the foil and lower the temperature to 390°F (200°C) to achieve a crispy skin.

Equipment Needed

Spice Level: