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September 20, 2024
Veal shank is a delicious and tender cut of meat that is perfect for slow cooking. This dish is often referred to as osso buco, which means “bone with a hole” in Italian, due to the marrow-filled bone in the center of the cut. It is traditionally braised with vegetables, white wine, and broth to create a rich and flavorful dish. In this article, we will take you through the steps of cooking a veal shank to perfection.
Ingredients:
- 2 veal shanks
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them on all sides until browned. Remove the shanks from the pot and set aside.
- Add the diced onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 5 minutes.
- Return the veal shanks to the pot, along with any juices that may have accumulated. Pour in the white wine and simmer until reduced by half, about 5 minutes.
- Add the beef broth, diced tomatoes, bay leaf, and additional salt and pepper to taste. Bring the mixture to a simmer.
- Cover the pot and place it in a preheated oven at 325°F (163°C) to braise the veal shanks. Cook for about 2 to 2 ½ hours, or until the meat is tender and falling off the bone.
- Once the veal shanks are done, remove them from the pot and keep warm. Skim off any excess fat from the braising liquid and discard the bay leaf.
- For a traditional osso buco presentation, serve the veal shanks over creamy risotto or polenta, spooning the braising liquid and vegetables over the top. Garnish with gremolata, which is a mixture of finely chopped parsley, garlic, and lemon zest.
Enjoy this classic Italian dish of veal shank cooked to perfection. The tender meat, rich broth, and flavorful vegetables will make every bite a delight. Serve it with a glass of red wine and enjoy a truly comforting and satisfying meal.
How to Prepare Veal Shank for Cooking
Preparing veal shank for cooking is an important step to ensure a delicious and tender final dish. Follow these steps to properly prepare veal shank:
1. Choose Fresh Veal Shank
Start by choosing a fresh and high-quality veal shank from your local butcher or grocery store. Look for shanks with a pinkish color and minimal fat. The shank should be relatively large and have a good amount of meat attached.
2. Clean and Rinse
Before cooking, it’s important to clean and rinse the veal shank thoroughly. Use cold water to rinse off any dirt or impurities that may be present. Pat the shank dry with a paper towel before proceeding.
3. Seasoning
Next, season the veal shank with a generous amount of salt and pepper. You can also add other herbs and spices according to your taste preference. Rub the seasoning onto all sides of the shank, ensuring it is evenly coated.
4. Marinating (Optional)
If you prefer, you can marinate the veal shank to enhance its flavor. Prepare a marinade of your choice by mixing ingredients like olive oil, garlic, fresh herbs, and citrus juice. Place the seasoned shank in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
5. Tying the Shank
To ensure the veal shank cooks evenly and retains its shape, consider tying it with butcher’s twine. Start by tying a loop around one end of the shank, then wrap the twine around the shank several times, creating secure loops. Tie a knot at the other end to secure the twine.
6. Resting
Before cooking, allow the veal shank to rest at room temperature for about 30 minutes. This will help the meat cook more evenly.
Following these preparation steps will help you create a flavorful and tender veal shank dish. Enjoy cooking your veal shank using your preferred recipe or try one of the many delicious recipes available.
Choosing the Right Veal Shank
When it comes to cooking a delicious veal shank, choosing the right cut of meat is essential. The veal shank is typically taken from the front or hind leg of a young calf, and it is known for its rich and tender meat.
1. Look for Freshness
When selecting a veal shank, freshness should be a top priority. The meat should have a pinkish color with a smooth texture. Avoid any shanks that have a dark or discolored appearance, as this may indicate that the meat is not fresh.
2. Consider the Size
The size of the veal shank is also an important factor to consider. For optimal cooking, choose shanks that are about 2-3 inches thick. This will ensure that the meat cooks evenly and remains moist and tender.
- 3. Check the Marbling
Marbling refers to the small streaks of fat that are found throughout the meat. This fat adds flavor and juiciness to the veal shank. Look for shanks that have a good amount of marbling, but avoid those that have excessive fat, as it can make the dish greasy.
4. Consider the Source
When possible, choose veal shanks from a reputable source. Ideally, look for shanks that come from calves raised in a humane and sustainable manner. This not only ensures a better quality of meat but also supports ethical farming practices.
By following these tips, you can ensure that you choose the right veal shank for your cooking needs. Remember that fresh, properly-sized shanks with good marbling will result in a delicious and satisfying meal.
Preparing the Veal Shank
To ensure a delicious and tender veal shank, proper preparation is key. Follow these steps to get started:
1. Season the Veal Shank
Begin by seasoning the veal shank generously with salt and pepper. This will enhance the flavors and add a nice crust to the meat when it’s cooked.
2. Sear the Shank
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil to the pot and sear the veal shank on all sides until it develops a golden brown color. This will help lock in the juices and create a flavorful base for the dish.
3. Prepare the Vegetables
While the veal shank is searing, prepare your vegetables. Dice an onion, celery stalks, and carrots into small pieces. These will add depth and flavor to the dish as they cook alongside the veal shank.
4. Add the Aromatics
Once the veal shank is seared, remove it from the pot and set it aside. In the same pot, add minced garlic, rosemary, thyme, and bay leaves. Sauté the aromatics for a minute or two to release their flavors.
5. Deglaze the Pot
Pour in a generous amount of red wine, such as a robust red like Cabernet Sauvignon or Shiraz. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these will add depth of flavor to the dish.
6. Return the Veal Shank to the Pot
Place the seared veal shank back into the pot, nestling it among the vegetables and aromatics. Pour in enough beef or vegetable broth to cover the shank halfway. This will ensure that it remains moist and tender as it cooks.
Now that the veal shank is prepared, it’s time to cook it low and slow. Continue following your recipe to braise the veal shank until it’s fall-off-the-bone tender and ready to be savored.
Marinating the Veal Shank
Marinating the veal shank is an important step in enhancing the flavor and tenderness of the meat. This process involves allowing the shank to sit in a marinade for a period of time, allowing the flavors to penetrate the meat.
Choosing a Marinade
When selecting a marinade for your veal shank, it is important to consider the flavors that complement the meat. A popular option is a mixture of olive oil, garlic, fresh rosemary, and lemon zest. This combination adds a Mediterranean touch to the dish. Alternatively, you can opt for a classic red wine-based marinade, which adds depth and richness to the veal shank.
Marinating the Meat
To marinate the veal shank, start by placing the meat in a sealable plastic bag or a covered dish. Pour the marinade over the meat, ensuring that it is completely coated. Seal the bag or cover the dish and place it in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to fully infuse into the veal shank.
During the marinating process, it is recommended to turn the veal shank occasionally to ensure all sides are evenly coated with the marinade. This helps to achieve maximum flavor and tenderness.
Remember to discard any leftover marinade that has come into contact with raw meat to prevent foodborne illnesses. Always follow proper food safety guidelines when handling raw meat.
Cooking the Veal Shank
Cooking the veal shank requires some time and patience, but the end result is a tender and flavorful dish that is well worth the effort. Follow these steps to cook the veal shank to perfection:
1. Preheat your oven to 350°F (175°C).
2. Season the veal shank with salt and pepper. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a few tablespoons of olive oil to the pot and heat it until shimmering.
3. Place the veal shank in the pot and sear it on all sides until it develops a golden brown crust. This will help to lock in the juices and enhance the flavor.
4. Remove the veal shank from the pot and set it aside. In the same pot, add diced onions, carrots, and celery. Sauté the vegetables until they become tender and fragrant.
5. Add garlic to the pot and cook for another minute, until it becomes aromatic. Be careful not to let it burn.
6. Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to cook for a few minutes, until it reduces slightly.
7. Place the veal shank back into the pot and add beef broth, canned tomatoes, bay leaves, rosemary, and thyme. The liquid should cover about two-thirds of the shank. If needed, add more broth or water.
8. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Cook the veal shank for about 2-3 hours, or until it is fork-tender.
9. Once the veal shank is cooked, remove it from the pot and let it rest for a few minutes. This will allow the juices to redistribute and ensure a moist and tender result.
10. Serve the veal shank with the braising liquid, spooning it over the meat. You can accompany it with creamy mashed potatoes or polenta, and garnish it with fresh herbs, such as chopped parsley or thyme.
Enjoy your deliciously cooked veal shank!
Q&A
What is a veal shank?
Veal shank is a cut of meat from the lower leg of a young calf. It is known for its tenderness and rich flavor.
What ingredients do I need to cook a veal shank?
To cook a veal shank, you will need: 2 veal shanks, 2 tablespoons of olive oil, 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 cloves of garlic (minced), 1 cup of dry white wine, 2 cups of beef broth, 1 can of diced tomatoes, salt, pepper, and herbs like thyme and rosemary.
How long does it take to cook a veal shank?
Cooking a veal shank can take about 2-3 hours. It requires slow cooking at a low temperature to allow the meat to become tender.
Can I use a different type of meat instead of veal shank for this recipe?
Yes, you can use beef shank or lamb shank instead of veal shank for this recipe. However, keep in mind that the cooking time and flavor may vary.
What sides dishes pair well with veal shank?
Veal shank pairs well with side dishes like mashed potatoes, polenta, risotto, roasted vegetables, or a fresh green salad.
What is veal shank?
Veal shank is a cut of meat taken from the hind leg of a young calf. It is known for its tender and flavorful meat, which is perfect for slow cooking.
What are some popular recipes for cooking veal shank?
Some popular recipes for cooking veal shank include osso buco, which is a traditional Italian dish, and braised veal shank with vegetables. These recipes usually involve slow cooking the meat with broth or wine to enhance its flavor.
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