STINCO DI VITELLO - ITALIENISCHE KALBSHAXE aus dem DUTCH OVEN - deutsches BBQ-Video - 0815BBQ

veal shank

🥗Healthier: pork shank

💰Cheaper: chicken thighs

Pork shank offers a similar flavor profile, while chicken thighs are more economical.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

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

Remove the parchment paper from the veal shank.

Trim some silver skin from the veal shank.

Season the veal shank with 1.5 tablespoons of Coleman's mustard, salt, and black pepper.

Prepare a charcoal grill with a full head of briquettes and add wood chips for smoking.

Smoke the veal shank for about 1 hour.

Chop onion, shallots, garlic, celery, carrot, and leek into small pieces.

Heat olive oil in the Dutch oven and sauté the onion, shallots, and garlic until translucent.

Add the remaining chopped vegetables to the pot and sauté until softened.

Stir in 1 tablespoon of tomato paste and cook briefly to enhance flavor.

Pour in 0.5 liters of red wine and mix well.

Add fresh herbs: sage, thyme, parsley, and rosemary to the pot along with the smoked veal shank.

Pour in 800 ml of veal stock and add bay leaves.

Cover the pot and cook at 150 degrees Celsius on a gas grill for about 4.5 to 5 hours, checking periodically.

Turn the veal shank occasionally and add more red wine or veal stock as needed to maintain liquid levels.

Ensure the meat is tender and falling off the bone; if it is, remove the bone and extract the marrow for flavor.

Season the dish with additional salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens