Kalbshaxe mit Biersauce: Patrick Lindner kocht mit Jörg Götte im meine Familie & ich Kochstudio

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.

Preheat oven to 325°F (160°C).

Season veal shank with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

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

Remove veal shank and set aside.

Add butter to the pot, then add onions, carrots, and celery.

Sauté vegetables until softened, about 5-7 minutes.

Add garlic and cook until fragrant, about 1 minute.

Pour in white wine, scraping up any browned bits from the bottom.

Add beef broth, bay leaves, thyme, and rosemary; stir to combine.

Return veal shank to the pot, ensuring it is submerged in liquid.

Cover pot and transfer to the oven; braise for 2-3 hours until tender.

Check occasionally, adding more broth if needed to keep shank submerged.

Once done, remove veal shank and let rest for 10 minutes.

Strain the cooking liquid and reduce if desired for a sauce.

Serve veal shank with sauce drizzled on top, garnished with lemon zest and parsley.

Cooking Techniques

Spice Level:

Allergens