Kalbshaxe 2.0 sous vide (+ Outtakes!)

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.

Prepare the veal shank by patting it dry.

Cut shallow slits into the meat where the muscles are located to increase surface area for seasoning.

Mix salt, black pepper, and dried lovage together.

Rub the seasoning mixture all over the veal shank, ensuring it gets into the cuts made earlier.

Place the seasoned veal shank into a vacuum-seal bag and seal it.

Fill the bag with water until the veal shank is completely submerged.

Heat water to 75°C (167°F) and place the sealed bag in the water bath.

Cook the veal shank sous vide for 24 hours at 75°C.

After 24 hours, remove the veal shank from the water bath and check its texture with a pressure test.

Place the veal shank on a paper towel to drain excess juices for sauce preparation.

Prepare the sauce using the juices that have collected from the veal shank.

Serve the veal shank with sides like potatoes and romanesco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens