Recipe Tip: German Classic: Glazed Veal Shank from Bavaria - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Veal shanks are even more deliciously gooey than their porky counterpart. Roasted whole and glazed - what an impressive festive roast.
- 1hind shank of veal, approx. 2.5 kg
- 100 gunsmoked bacon, cut into strips
- 3onions, roughly chopped
- 2carrots, roughly chopped
- 2 stalk(s)celery, coarsely chopped
- 2 clove(s)garlic, peeled and crushed
- 30 gflour
- 500 mlwhite wine
- 1 lveal or chicken stock
- 3bay leaves
- 2 sprig(s)thyme
- 1 sprig(s)sage
- pepper, freshly ground
Step 1Preheat the oven to 160 °C.
Step 2Heat oil in a heavy roasting pan and sear the shank until golden on all sides. Remove from pan, season well with salt and pepper and set aside.
Step 3In the roasting pan, melt the butter over a gentle heat and sauté the bacon until its fat has rendered.
Step 4Add the vegetables and garlic and sauté for a few minutes. Turn up the heat and stir in the flour. Sauté for a further 2 minutes until light brown.
Step 5Slowly pour in the wine, stirring constantly, and bring to the boil. Simmer briefly so that the alcohol evaporates. Add the stock and bring to the boil again. Season with salt and pepper.
Step 6Put the shank and the herbs in the pan, close the lid and cook in the oven until the shank is tender, about two and a half hours. Turn shank halfway through.
Step 7Remove the pan from the oven, lift the shank out of the liquid and turn the oven up to 250 °C. While the oven is heating up, reduce the liquid on high heat to approx. half.
Step 8Salt and pepper the shank, glaze with the reduced sauce and roast in the hot oven for 5 minutes, then brush again with the sauce and roast for another 5 minutes.
Step 9Remove from the oven, leave to rest briefly and pour the sauce all over.