Kalbshaxn - A Slow-Braised Whole Veal Shank in a Creamy Sauce

A family favorite for special occasions!

INGREDIENTS (4 Portions)

• 1 veal shank, whole

• Salt 

• Pepper, freshly ground

• Caraway, ground

• Coriander, ground

• 1/2 yellow onion

• 1/2 leek 

• 1 small carrot 

• 1/4 celery root

• 2-3 dried porchini mushrooms

• 1–2 tbsp eutral cooking oil

• 1–2 vegetable bouillon cubes or 2-4 tsp of loose vegetable bouillon powder bouillon

• 1–2 cups sour cream

• Juice of 1/2 – 1 lemon

• 1 tbsp heavy cream

• 00 pizza flour

• Filtered water
  

UTENSILS

• Large enamel braiser

• Kitchen spatula

• Hand blender

• Kitchen brush
  

SIDES

• Serve with Spätzle, or Serviettenknoedel

• Cucumber salad, cabbage salad or vegetables

This dish is one of my family’s all-time favorites for special occasions like Christmas, Easter, and birthdays. It’s a true centerpiece meal—something truly special and an indulgent treat that brings everyone together.

01

Pre-heat the oven to 428°F. Pad dry the veal knuckle and season well with salt, pepper, caraway, and coriander inside a large enamel braiser. Let the meat absorb the seasoning. In the meantime, cut the vegetables in small cubes.

02

Place the chopped vegetables, dried porchini mushrooms, and crumbled vegetable bouillion cube around the veal knuckle and add some water until the vegetables are lightly covered, making sure the seasoning of the veal knuckle does not wash off. Cover the braiser with its lid and put it in the oven on 428°F for 30 minutes. Then reduce the temperature to 356°F–392°F and roast for another 1.5–2 hours. Test if the veal knuckle is soft (the meat should easily come off the bone). If not, give it another 15 minutes, then test again.

03

When it is soft, take the veal knuckle out of the roasting pan and set aside for a moment. For the gravy, scrape the broth and vegetables out of the braiser into a smaller pot and set aside. 

04

Melt the butter in the microwave. Put the knuckle back into the empty braiser, and brush the knuckle with the melted butter. Put the knuckle back into the oven and for about 15–30 minutes, or until it gets a nice golden-brown color. Keep basting frequently so, that the meat stays juicy.

05

For the gravy, add 1 cup of the sour cream, and the juice of 1/2 a freshly pressed lemon into the broth and roasted vegetables. Blend with a hand blender until smooth and a little foamy. If the sauce seems thin, then mix 1 tbsp of 00 pizza flour with
~1 tbsp of cold water in a cup and add by the spoonful. Bring to a boil, then reduce heat and season to taste with salt, pepper, and optional more lemon juice. To make the sauce extra creamy, add more of the sour cream and ~1 tbsp of the heavy whipping cream, and blend again.

06

Cut the meat off the knuckle, slice in smaller portions and cover with aluminum foil to keep warm. 

07

Serve the meat with Spaetzle or Serviettenknoedel, the creamy gravy and some vegetables or salads.