FESTTAGSGERICHT: KALBSHAXE GANZ EINFACH ZUBEREITEN - KALBSSTELZE - KALBSHAXE FÜR ANFÄNGER

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.

Dry the veal shank with a paper towel to help it absorb the spices better.

Mix together 3 teaspoons of salt, 1 teaspoon of black pepper, and 0.5 teaspoon of paprika.

Add enough sunflower oil to create a paste-like mixture, about 2 tablespoons.

Rub the spice mixture thoroughly over the veal shank.

Prepare a roasting pan and heat 4-5 tablespoons of sunflower oil in it.

Sear the veal shank on all sides over high heat until it has a nice color.

Cover the roasting pan with a lid or two to three layers of aluminum foil.

Place the covered roasting pan in a preheated oven at 200°C (392°F) for about 35 minutes.

While the meat is cooking, quarter or sixth the washed and peeled potatoes.

Season the potatoes with the same spices used for the meat: salt, pepper, and a bit of paprika, along with 1 tablespoon of oil, and mix well.

After 35 minutes, take the roasting pan out of the oven and turn the meat over.

Add the seasoned potatoes to the pan with the meat.

Return the pan to the oven for another 40-45 minutes.

After this time, remove the meat and place it on a wooden board, covering it with two layers of aluminum foil to rest for about 10-15 minutes.

While the meat rests, return the potatoes to the oven to thicken the juices that have formed in the pan.

After resting, check the meat for juiciness; if juices run out, it indicates the meat is tender and not dry.

Serve the veal shank whole on a large oval plate with potatoes around it, or carve the meat off the bone for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens