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Roast Veal Shank with Knödel Recipe
Flavors of Germany
Oven temperature: 220° C (450° C)
Cooking time: Under 2 hours
Total time: more than 2 hours
Preparation time: 10 minutesOven temperature: 220° C (450° C)
Cooking time: Under 2 hours
Difficulty: Easy
Chef's Note
Check the doneness of the meat with a fork. If the shank is not tender enough, increase the cooking time by 15 minute increments. Serve hot with white bread knödel.
Ingredients
Ingredients
- 2.5 kg (5 1/2 lb.) Veal shanks, bone in (about 2)
- 150 g (5 oz.) carrot
- 150 g (5 oz.) celery
- 150 g (5 oz.) onion
- 60 g (1/4 cup) butter
- 3 tbsp. oil
- 3 bay leaves
- 2 cloves of garlic
- 2 cloves
- Salt, white pepper, mild paprika
Method
- Rub the shanks with salt, pepper and paprika;
- in a Dutch oven, heat the oil and butter; brown the shanks well on all sides; add a small glassful of water;
- put into a preheated 220° C (450° F) oven for 1 hour, basting occasionally with the cooking juices;
- clean the vegetables and chop coarsely; add them to the pot and continue cooking 30-45 minutes longer; turn the meat occasionally and baste it frequently;
- meanwhile, make the white bread knödel;
- remove the shanks; place in a dish; dilute the cooking liquid with a little water; strain; correct the seasoning. Serve hot.
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