Roast Veal – Knuckle of Veal

Veal shank - roast veal recipe picture

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I present you my recipe for Veal Shank as roast veal. After all, the veal knuckle is the ideal roast veal for the guest kitchen and is great on the table.

The knuckle of veal can be easily prepared, it is absolutely sure to succeed and the luxury class knuckle when the boss comes over for dinner.

A French star chef once called the veal shank the “Bentley on the table”… The pork knuckle cannot compete with the veal knuckle in terms of taste.

The veal knuckle is strong in taste and yet fine. Now let yourself be inspired to braise the veal knuckle. Have fun and good luck!

1. How do you prepare a Knuckle of Veal?

Roast shank of veal raw
Raw veal shank before roasting with vegetables in a large roasting pan.
Knuckle of veal raw before roasting with vegetables in large roaster.

2. Which Side Dishes go with the Veal Shank?

Here are some ideas for side dishes for roast veal – the veal shank, so I can answer the question: What should I eat with the veal shank?

Spaetzle, finger noodles, mashed potatoes, celery puree, potato gratin, finger noodles, gnocchi, potato dumplings, napkin dumplings, bread dumplings, parsley potatoes, fried potatoes, ribbon noodles, tagliatelle.

Broccoli with almonds, broccoli with butter crumbs, glazed carrots, glazed root vegetables, red cabbage & blue cabbage, cream savoy cabbage, Brussels sprouts with butter crumbs, Brussels sprouts with almonds, vegetables tossed in butter.

Star chef tip: Refine your sauce with porcini mushrooms, chanterelles or morels!

morel sauce - based on veal stock
A classic morel jus – the morel sauce is prepared on the basis of veal stock or veal jus.

3. Cook the Knuckle of Veal properly

I learned how to stew veal in Bavaria. The veal shank comes after the browning and infusion with lid into the oven. The veal shank can then be cooked at moderate heat. This has less to do with low temperature, because low temperature would mean about 120°C. A good temperature range for braising the knuckle of veal is 170°C with the lid closed. You can also stew your knuckle of veal in a Roman pot, after I have broken such a clay pot already once, I prefer to stew the knuckle of veal in a roaster. Please forget all pseudo-tips for steaming the veal shank, I have tried it all out and the best is still stewing the veal shank with the lid.

Braised veal shank, roast veal for the guest kitchen.
Braised veal knuckle, the ideal roast veal for 4-6 people.
Veal shank braised, the optimal roast veal for 4-6 people.

4. Recipe Veal Shank

Below is my recipe for the veal shank, I wish you every success. Please send questions directly via the comment function!

Roast Veal - Knuckle of Veal

Recipe for veal shank as Top veal roast with many Tipps of the Bavarian cook professional Thomas Sixt.

Servings 4
Calories 1465
Total Time 140 Min.
The knuckle of veal is a fine roast veal. Prepare veal knuckle like a PRO! Recipe with side dish ideas and chef tips… All information here!

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Veal shank - roast veal recipe picture


Preparation Time

20 Min.

Cook Time

120 Min.


Kalbshaxe zubereiten

2-2,5 kg knuckle of veal (in whole )
Sweet paprika
1 tbs Rapeseed oil
2 pc onion
1 Bund Vegetable broth
2 tbs tomato puree
500 ml veal stock
1 bottle dry red wine
2 pc cloves of garlic
1/4 bunch Thyme fresh
2 pc bay leaves

Bind and finish the Sauce

1-2 tbs cornflour
60 ml Water
60 g Cold butter


Wash and dry the knuckle of veal, season with salt, pepper and some paprika.

Brown the knuckle of veal in a roaster with the oil from all sides and remove from the roaster.

Brown small cut vegetables consisting of carrots, onion, celery and parsley root in the roaster, then add leek, tomato with tomato paste, roast light brown, deglaze with veal stock and red wine and bring to the boil.

Place the garlic, thyme, bay leaves and knuckle of veal in the roaster and braise with the lid in the oven at 170°C for approx. 2.5 hours. Turn the veal shank after 1.5 hours of cooking.

In the meantime, prepare the side dishes for the veal shank. Towards the end of the cooking time, check the cooking degree of the veal knuckle by piercing it with a meat fork: If the veal shank meat can be pierced without any noticeable resistance and no red meat juice escapes, the veal shank is cooked.

Remove the knuckle of veal from the roaster and keep warm. Pass the sauce through a fine hair sieve and bring to the boil. Mix the starch in cold water and pour into the boiling veal sauce. Continue cooking the sauce, so that the sauce binds. Before serving, season the sauce with salt and pepper and mix with cold butter.

5. Nutritional Values

6. Other Ideas

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