The veal shank at low temperature is a sophisticated and delicious dish that stands out for the tenderness of the meat and the intensity of its flavours. Cooked slowly, it allows the juices and spices to permeate the meat, achieving a spectacular result. Ideal for special occasions or to enjoy a banquet at home.
Ingredients (for 4 people):
- For the shank:
- 2 veal shanks (approximately 1.2 kg in total).
- 2 cloves of garlic.
- 1 large onion, chopped.
- 2 carrots, sliced.
- 1 leek, sliced.
- 250 ml red wine.
- 250 ml meat stock.
- 3 sprigs of fresh thyme.
- 2 bay leaves.
- 1 teaspoon sweet paprika.
- Extra virgin olive oil.
- Salt and pepper to taste.
- To accompany:
- 600 g of small potatoes.
- Chopped fresh parsley.
- 1 clove of garlic (optional).
- Extra virgin olive oil.
- Salt to taste.
Elaboration:
- Preheat the oven to 120 °C.
- Season the veal shanks on all sides with salt and pepper. In a large frying pan, heat a little olive oil and brown until well seared. Remove and set aside.
- In the same pan, sauté the garlic, onion, carrots and leek until lightly caramelised.
- Stir in the paprika, mix and cook for 1 minute. Add the red wine, raise the heat and allow to reduce by half.
- Place the shanks in an ovenproof dish with the vegetables, bay leaf, thyme and wine reduction. Pour in the beef stock to cover 2/3 of the shanks.
- Cover the dish with aluminium foil and bake for 6-7 hours, checking from time to time that the meat is tender and juicy. If necessary, add more stock.
- Meanwhile, boil the baby potatoes in salted water until tender. Drain and sauté them with a little olive oil, chopped garlic (optional) and fresh parsley.
- Once the shank is cooked, remove it from the pan and blend the sauce with the vegetables to obtain a homogeneous texture. If you prefer, pass the sauce through a sieve for a finer finish.
- Serve the shank with the potatoes and the hot sauce.
Suggested presentation:
- Garnish with a few sprigs of fresh thyme or chopped parsley.
- Serve with a good red wine to enhance the flavours of the dish.
Additional advice:
- Slow cooking: If you have a slow cooker, you can cook the shank for 8 hours on low heat for an equally spectacular result.
- Conservation: Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
- More intense sauce: Add a spoonful of tomato concentrate to the sofrito to enhance the flavour.
Nutritional information (approximate per serving):
- Calories: 520 kcal
- Proteins: 42 g
- Fats: 25 g - Saturated: 9 g
- Carbohydrates: 25 g - Sugars: 6 g
- Fibre: 4 g
- Sodium: 600 mg
Preparation time:
- Preparation: 30 minutes.
- Cooked: 6-7 hours.
- Total time: 7 hours and 30 minutes.
Enjoy this balanced and delicious recipe and don't forget to rate your culinary experience with stars!
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