Oven dishes
Italian veal shank roast
Italian veal shank roast is exactly the kind of dish that comes out particularly strong in the oven or when slowly cooked. Everything can be flavored in peace and quiet, and that's exactly what makes the result so round and reliably good.
Timing
- Preparation: 20-25 minutes
- Braising time: approx. 1 hour 45 minutes
- Total: approximately 2 hours 15 minutes
- If you eat at 6:30 p.m., start around 4:15 p.m
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 365 kcal
- Protein
- ≈ 40.2 g
- Carbohydrates
- ≈ 7.3 g
- Fat
- ≈ 16.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 carrots · ≈ 160.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 1 boneless veal shank roast, approx. 800 g · ≈ 800 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 boneless veal shank roast, approx. 800 g
- 2 onions
- 2 carrots
- 2 cloves of garlic
- 2 tbsp tomato paste
- 150 ml white wine or red wine
- 400 ml veal stock or beef stock
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian herbs
- 1 small sprig of rosemary
- 1 bay leaf
- optional: 1 piece of celery
Instructions
- Pat the veal shank roast dry and season with salt, pepper and herbs.
- Roughly dice onions, carrots and garlic.
- Heat the oil in a roasting pan and fry the roast vigorously all over.
- Remove the roast briefly and roast the vegetables in the roaster.
- Add tomato paste and roast briefly.
- Deglaze with wine and let it boil down slightly.
- Pour in stock, add rosemary and bay leaf.
- Place the roast back in the roasting pan.
- Cover and braise in the oven at approx. 160 °C top/bottom heat for about 1 hour 45 minutes.
- Pour some gravy over it occasionally.
- Remove the roast, puree the sauce as desired or leave it rustic.
- Season the sauce to taste and serve the roast in slices.
