Peel the ginger and garlic, chop finely, and combine with the lemon juice. Stir in half of the zest, oil, tomato paste, and honey. Coat the veal with the mixture and chill for two hours. 3. Rinse the lemons in hot water, pat them dry, grate the peel from one lemon and slice the skin off from the other lemon in one piece. Squeeze the juice of one lemon.
Celery should be rinsed, trimmed, and cut into very small dice after being peeled, chopped, and diced with an onion.
The veal shank is prepared by heating the oil in a roasting pan, browning it on all sides, seasoning it with salt and pepper, removing it from the pan to fry the prepared vegetables, returning it to the pan, adding the wine and stock, and simmering it for 1/2 an hour in the hot oven while being basted occasionally with stock. After one hour of cooking, the tomatoes and lemon zest are added. 5.
Remove the veal shank from the roasting juices and keep warm. Meanwhile, rinse the parsley, shake it dry, finely chop the leaves, and combine them with the remaining lemon zest. 6. Season the pan liquid to taste and, if desired, thin it out with a little flour butter (flour and butter mixed in a 1:1 ratio).
Roasted Veal Shanks – Lidia’s Italian Table (S1E8)
Whole veal shank from the grill with sweet potato baked in foil and broccoli dip 🔗
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Ingredients:
- 1 (about 2.5 kg) veal shank
- 2 level tbsp salt
- 4 small sweet potatoes (each about 250 g)
- 4 tbsp olive oil
- 4 sprigs of rosemary
- 1 head of broccoli, cut into florets
- 100 g toasted pine nuts
- 200 g sour cream
- 2 cloves of garlic, chopped
- 1 tbsp lime juice
- Salt & pepper to taste
Instruction:
Preparation
Pre-heat the barbecue to 170-180°C (338-356°F) for slow, indirect grilling (about 2.5 hours). Score the layer of fat around the veal shank diagonally. Rub salt vigorously into the shank and score marks. Leave to stand for 10 minutes, then place on the rack above a drip tray, layer of fat facing up. Close the barbecue lid and allow to grill for about 2.5 hours, until the shank is cooked through.
Place each sweet potato on a square of kitchen foil. Brush with olive oil, prick several times with a fork and wrap each one in the kitchen foil along with 1 sprig of rosemary and a little salt. Place on rack with the veal shank, about 45 minutes before cooking time ends.
To make the dip, let the broccoli cook for about 5 minutes, then drain and puree with the pine nuts, 100 g sour cream, garlic and lime juice. Fold in the remaining sour cream, season to taste. Chill until ready to serve.
When the core temperature is around 75°C (167°F), remove shank from the barbecue, carve the meat from the bone and serve with sweet potatoes and broccoli dip.
FAQ
What cooking method is best for veal shank?
In general, stewing, braising, marinating, and baking the shank in its own liquid will all produce good results because they are moist preparation techniques that allow the meat to cook slowly at low temperatures.
Is Osso Bucco the same as veal shank?
For best results, slow cooking in the oven or a slow cooker should be used to soften tough muscle and connective tissue in beef shank steak, which is too tough to grill.