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🍽️ Pan-seared Veal Shank with Lemon

917 kcal · 30 min · 4 servings

Ingredients

• 1 lamb shank (approx. 2 kg, with bone)
• 2 untreated lemons
• 1.5 cm fresh ginger
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp honey
• 1 carrot
• 1 onion
• 1 stalk celery
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 150 ml dry red wine
• 350 ml veal stock
• 150 g chopped tomatoes (can)
• 0.5 bunch curly parsley
• 2 tbsp flour
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the veal shank under cold running water.
3. 3. Pat the veal shank completely dry with a kitchen towel.
4. 4. Rinse the lemons under hot water and pat them dry.
5. 5. Finely grate the zest of the first lemon.
6. 6. Cut the zest of the second lemon into wide strips.
7. 7. Squeeze the juice from the first lemon.
8. 8. Peel the ginger and the garlic.
9. 9. Finely chop the ginger and the garlic.
10. 10. Whisk the lemon juice, half of the lemon zest, the oil, the tomato paste, and the honey together in a small bowl.
11. 11. Coat the veal shank thoroughly with the marinade.
12. 12. Let the veal shank marinate for 2 hours.
13. 13. Peel the carrot and the onion.
14. 14. Dice the carrot and the onion into very small cubes.
15. 15. Wash the celery and remove any tough strings.
16. 16. Dice the celery into very small cubes as well.
17. 17. Heat some oil in a casserole dish.
18. 18. Sear the veal shank on all sides until browned.
19. 19. Season the veal shank with salt and pepper to taste.
20. 20. Remove the veal shank from the casserole dish and set it aside.
21. 21. Add the prepared vegetables to the casserole dish.
22. 22. Sauté the vegetables briefly.
23. 23. Return the veal shank to the casserole dish.
24. 24. Deglaze the dish with the wine.
25. 25. Pour in the meat stock.
26. 26. Place the lid on the casserole dish.
27. 27. Braise the veal shank in the preheated oven for 1 1/2 hours.
28. 28. Baste the veal shank occasionally with the broth during cooking.
29. 29. Add the tomatoes and the lemon zest strips after 1 hour of cooking time.
30. 30. Rinse the parsley and shake off excess water.
31. 31. Finely chop the parsley leaves.
32. 32. Mix the parsley with the remaining lemon zest.
33. 33. Remove the veal shank from the braising liquid.
34. 34. Keep the veal shank warm.
35. 35. Season the braising liquid with salt and pepper to taste.
36. 36. Mix flour and butter in a 1:1 ratio to make a roux.
37. 37. Thicken the sauce with the roux if desired.
38. 38. Place the veal shank back into the sauce.
39. 39. Sprinkle the dish with the lemon parsley mixture.
40. 40. Serve the veal shank hot.

Nutrition per serving

• kcal: 917
• Protein: 105 g · Fett/Fat: 46 g · Carbs: 13 g