HOW TO MAKE PERFECT BRAISED VEAL SHANK RECIPE/KALBSHAXE #vealshank#vealknuckle#sweetpotato

Clean the veal shank and set aside.

Add olive oil and cooking butter to a pot and heat.

Sauté the veal shank until browned.

Add chopped carrots, celery, celery root, and onions to the pot and fry until roasted.

Stir in tomato paste and cloves of garlic, frying everything together.

Pour in red wine and let it cook to evaporate the alcohol, enhancing the flavor.

Reintroduce the veal shank to the pot, adding bay leaves, black pepper, dried berries, and herbs (sage, rosemary, thyme).

Pour in beef broth and season with herbal salt and half a habanero for spiciness.

Cover the pot and let it cook, stirring occasionally.

Taste and adjust seasoning with more salt if needed.

Flip the veal shank to ensure even cooking and cover again.

Prepare sweet potatoes by cutting them in half and poking holes with a fork.

Drizzle olive oil and salt on the sweet potatoes, massaging it in.

Bake the sweet potatoes in the oven.

In a separate pan, add olive oil and sauté onions and garlic until fragrant.

Add leafy green vegetables and sauté until cooked.

Season with herbal salt, black pepper, and vegetable seasoning (Vegeta).

Add peppers and onions for crunch and flavor, stirring well.

Taste the vegetable mix for seasoning and adjust if necessary.

Once the veal shank is tender, remove it from the pot and save the sauce.

Drizzle the sauce over the veal shank before serving.

Serve the veal shank with baked sweet potatoes topped with Parmesan cheese and garnish with parsley.

Equipment Needed

Spice Level:

Dietary