Oven-braised veal with vegetables
Veal shank with vegetables, braised in the oven – An unforgettable recipe
Preparation time: 20 minutes Cooking time: 2 hours Total time: 2 hours and 20 minutes Number of servings: 4
Veal shank may seem like a less common choice for many, but when cooked correctly, the result is truly delicious. This braised veal shank recipe combines the juiciness of the meat with the rich flavors of the vegetables, creating a perfect dish for family dinners or special occasions. The secret of the recipe lies in using parchment paper under the lid of the pot, a technique inspired by various culinary traditions, which helps to retain the juices and flavors. Let's begin our culinary journey!
Ingredients
- 1 piece of veal shank (about 1 kg)
- 2 medium carrots, roughly chopped
- 1 celery root, diced
- 1 large onion, quartered
- 1 parsley root, diced
- 4 cloves of garlic, crushed
- 200 g cherry tomatoes, halved
- 100 ml tomato juice
- 2-3 sprigs of fresh green rosemary
- Salt and pepper, to taste
- 3-4 tablespoons olive oil
- 1 piece of parchment paper
Necessary utensils
- Clay pot or a heat-resistant pot with a lid
- Vegetable cutter
- Wooden spoon
- Knife
- Aluminum foil (optional)
Preparing the ingredients
1. Choosing the meat: Opt for a quality veal shank with slight marbling to ensure the juiciness of the dish. Buy the meat from a trusted butcher who can provide information about its origin.
2. Preparing the vegetables: Wash and peel all the vegetables. The carrots, celery, and parsley can be cut into large cubes to maintain texture during cooking. Cut the onion into quarters, and crush the garlic lightly with the knife blade to release its flavors.
3. Seasoning: Before cooking, seasoning is crucial. Sprinkle salt and pepper over the entire surface of the veal shank, ensuring it is well covered. Let the meat sit at room temperature for 10-15 minutes to absorb the flavor.
Cooking technique
1. Heating the oil: In a large pan, heat the olive oil over medium heat. Once the oil is hot, add the veal shank. Sear the meat on all sides until it develops a golden crust, about 5-7 minutes. Tip: Do not pierce the meat with a fork during this process to keep the juices inside.
2. Preparing the vegetables: In the clay pot, add the chopped vegetables. It’s important to season them with salt and pepper before adding the meat. Spread the vegetables evenly on the bottom of the pot.
3. Adding the meat: Place the seared veal shank on top of the vegetables, ensuring they are well covered.
4. Baking: Add 100 ml of water to the clay pot. Then, cover everything with parchment paper, followed by the lid of the pot. This technique will help retain moisture and flavors. Preheat the oven to 160°C (320°F) and place the pot in the oven for about 2 hours.
5. Turning the meat: Halfway through the cooking time, turn the veal shank to ensure even cooking. This is an essential step for every part of the meat to benefit from the flavors of the vegetables.
6. Finishing the dish: With 15 minutes left before removing the dish from the oven, add the tomato juice and remove the lid. This will help to lightly caramelize the vegetables and intensify the flavors.
Serving
Once the dish is ready, remove it from the oven and let it rest for a few minutes. This will allow the juices in the meat to redistribute, resulting in a juicy and flavorful veal shank. Serve the dish alongside mashed potatoes, a fresh salad, or even a side of rice. You can add a few fresh parsley leaves on top for an extra touch of color and freshness.
Possible variations
If you want to experiment, you can add other vegetables, such as zucchini or bell peppers. You can also replace the rosemary with other herbs like thyme or sage to vary the flavors.
Calories and nutritional benefits
This veal shank with vegetables recipe is an excellent source of protein, vitamins, and minerals. Veal shank is rich in iron and zinc, essential for immune system health. Depending on the servings, each portion may contain about 400-500 calories, but the number can vary based on the added ingredients.
Frequently asked questions
1. Can I use beef instead of veal? Yes, but it may require a longer cooking time since beef is firmer.
2. How can I keep the meat moist if I don’t have parchment paper? You can use aluminum foil to cover the pot, being careful not to touch the meat with this material.
3. What can I do with leftovers? Leftovers can be used to make a delicious soup or a hot sandwich, adding fresh vegetables.
4. What drinks can be paired with this dish? A dry red wine would be a wonderful choice, but a natural tomato juice or a flavored sparkling water would also complement the meal well.
I wish you great success in preparing this recipe, and I am sure you will be delighted with the final result! Cooking is an art, and every meal is an opportunity to create delicious memories with loved ones. Enjoy your meal!
Ingredients: 1 piece veal shank, carrots, celery root, onion, parsley root, garlic, cherry tomatoes, 100 ml tomato juice, fresh rosemary, salt, pepper, oil, 1 piece baking paper
