Veal Shank is cut from the leg- either from the fore shank or the hind shank. There is also Veal Shank Half of Leg; this is the lower part of the leg without the hind. You may have difficulty finding an entire Veal Shank at your local grocery store. If so, you can go to a local butcher and purchase an entire Veal Shank.
If the butcher doesn’t have one, it is well worth the wait in flavor, taste, and tenderness. So think about ordering a veal shank online. After you purchase a Veal Shank, keep it refrigerated or freeze immediately. If you choose to refrigerate the Veal Shank, keep it refrigerated no longer than 2-5 days. A properly vacuum-packed Veal Shank should freeze for 6-9 months.
There are two types of veal to choose from Special Fed and Grain Fed. Veal is from the male calf, or Bob Calves. Special fed Bob Calves receive a diet of milk supplement until about 4-5 months of age. The Veal Shank color from a Special Fed Bob Calf will be ivory to a pale pink. Grain Fed Bob Calves receive a diet of hay, grain, or a grain supplement. They receive the Grain Feed for 4-5 months. The color of Grain Fed Veal Shank will be darker and it may be sold as Calf instead of Veal. To choose a Special Fed Veal Shank look for meat that is a creamy pink color, with ivory marbleized marking running through it. Here are some delicious Veal Shank recipes.
Glazed Veal Shank Roast
1 Veal Shank (2-4 pounds whole)
1 carrot thinly sliced
1 celery stalk thinly sliced
1 chopped medium sized onion
1 ¼ cup Chicken Stock
1 teaspoon Thyme
Salt and Pepper to taste
2 lbs. Swiss chard cleaned and trimmed
1 Tablespoon Lemon Juice
3 medium Tomatoes
2 Tablespoons Butter
4-5 Scallions thinly sliced
2 Tablespoons Red Wine Vinegar
Begin by preheating your oven to 325ºF. Put the Veal Shank in a large Dutch oven with lid or casserole dish. Cover with carrots, onions, celery, add 1 Cup of the Chicken Stock, thyme, salt and pepper, and cover with lid and cook in oven for 2 hours or until tender. Continually check the Veal Shank for scorching and adding a little of the remaining Chicken Stock to keep from burning.
While the Veal Shank is cooking bring a pot of salted water to a boil. Separate the green leafy part from the stem of the Swiss Chard. Cut the greens into thin slices and set aside in a bowl full of water and lemon juice. Next, take the Swiss Chard stems and cut into 1 inch pieces, put them into the boiling water, bring water to a boil again, then drain and set aside. Cut tomatoes into ¼ inch dices and throw away seeds.
In a medium pan, melt butter and add chard stems, scallions, and diced tomatoes. Heat over medium for 3 minutes. Add the remaining Chicken Stock and turn heat to high. Next drain Swiss Chard greens and add to mixture. Stir for about 30 seconds, until the greens are wilted. Remove from heat and add vinegar. Season with salt and pepper to taste and set aside until Veal Shank is finished cooking. Remove Veal Shank from dish and keep warm. Drain cooking liquid with a fine sieve.
Replace the Veal Shank in casserole dish and cover with drained liquid. Turn the oven up to 450ºF and cook for about 10 minutes, until the Veal Shank is glazed. Put the Veal Shank on a serving tray and arrange vegetables in a pretty display. Serve with Swiss Chard and Tomato garnish.
