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5 from 5 votes
Roast Veal - Knuckle of Veal
Recipe for veal shank as Top veal roast with many Tipps of the Bavarian cook professional Thomas Sixt.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Courses
Cuisine: Bavarian Recipes, German Recipes
Servings: 4 Persons
Author: Thomas Sixt
Ingredients
Kalbshaxe zubereiten
  • 2-2,5 kg knuckle of veal in whole
  • salt
  • pepper
  • 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
  • salt
  • pepper
Instructions
  • 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.
Notes

5. Nutritional Values Roast Veal - Knuckle of Veal

6. Other Recipes for Roast Veal

Roast veal - veal breast stuffed with bread dumplings as in Bavaria