German Classic: Glazed Veal Shank from Bavaria

German Classic: Glazed Veal Shank from Bavaria 

©Lena Staal

German Classic: Glazed Veal Shank from Bavaria

German Classic: Glazed Veal Shank from Bavaria 

©Lena Staal

Ingredients (Serves 4)

1
hind shank of veal, approx. 2.5 kg
butter
100
g
unsmoked bacon, cut into strips
3
onions, roughly chopped
2
carrots, roughly chopped
2
stalk
celery, coarsely chopped
2
clove
garlic, peeled and crushed
30
g
flour
500
ml
white wine
1
l
veal or chicken stock
3
bay leaves
2
sprig
thyme
1
sprig
sage
salt
pepper, freshly ground
oil
  • Preheat the oven to 160 °C.
  • Heat 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.
  • In the roasting pan, melt the butter over a gentle heat and sauté the bacon until its fat has rendered.
  • Add 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.
  • Slowly 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.
  • Put 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.
  • Remove 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.
  • Salt 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.
  • Remove from the oven, leave to rest briefly and pour the sauce all over.