Dana incik Kalbshaxe mit Kartoffel

veal shank

💰Cheaper: pork shank

Pork shank is more affordable and still provides a rich flavor.

white wine

💰Cheaper: chicken broth

Chicken broth adds depth without the cost of wine.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes offer more nutrients.

Preheat the oven to 350°F (175°C).

Season the veal shank with salt and black pepper.

Heat olive oil in a large roasting pan over medium-high heat.

Sear the veal shank on all sides until browned, about 5-7 minutes.

Remove the shank and set aside.

In the same pan, add chopped onions, carrots, and celery; sauté until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Deglaze the pan with white wine, scraping up any browned bits, and let it reduce by half.

Return the veal shank to the pan and add beef broth, bay leaves, and thyme.

Cover the pan with a lid or foil and transfer to the oven.

Roast for 2-2.5 hours until the meat is tender and falling off the bone.

Meanwhile, peel and cut potatoes into chunks.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and toss with butter, parsley, and lemon zest before serving.

Serve the veal shank with the potatoes and spoon the pan juices over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens