Veal shank from cocotte
Everyone is more or less familiar with coq au vin - the cock in wine. The veal shank under the baking lid is not unknown either. This is something in between, common to the rooster in the wine and my veal shank is the preparation in the cocotte, the legendary cast iron roaster.
Preparation steps
- Remove the knee from the refrigerator some 2-3 hours before preparing to come to room temperature. Cut shallowly over the tendons in several places to make it easier for the meat to reach its final shape by roasting. Add salt and pepper well.
- On olive oil, I used ghee, roast well on all sides, to prevent juices from leaking out of the meat.
- Remove the shank and fry the celery, carrots and onions in the fat from the roast, and finally the garlic. Place the shank on the vegetables, cover with 1 dl of good white wine, add rosemary and thyme, and other spices if desired, cover and place in a preheated oven at 180 ° C. The attached photo shows the knee at this stage.
- Bake at 180 ° C for about an hour. Then check, possibly turning the knee. Cover, raise the temperature to 200 ° C.
- The resulting juice is poured out of the cocotte, remove the excess fat, cover with beef broth, reduce, season and possibly combine with a little butter. Great gnocchi sauce, which I served as a side dish. Potatoes are also a great alternative. In this case, add peeled potatoes to the shank some 45 minutes before the end of baking. Good apetite!
