Veal with oven-roasted vegetables

Veal Shank with Oven-Roasted Vegetables

If you're looking for a savory recipe that brings the rich flavors of a Sunday lunch to your plate, then this recipe for veal shank with oven-roasted vegetables is the perfect choice. The combination of tender meat and fresh vegetables, slow-cooked, will transform your meal into a true culinary feast. Whether you want to impress guests or simply indulge in a delicious dish, this recipe is easy to make and full of flavor.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4

Your basic ingredients are as follows:

- 500 g veal shank (choose high-quality meat for optimal taste)
- 3 medium potatoes (preferably red or yellow for a creamy texture)
- 1 carrot (we recommend a fresh and crunchy carrot)
- 1 stalk of celery (adds a special aromatic note)
- 1/2 onion (you can use white or yellow onion, depending on preference)
- 1 tomato (make sure it is ripe and juicy)
- 2 cloves of garlic (for an intense flavor)
- 2 bay leaves (add an extra layer of flavor)
- 1 cup of wine (white or red wine works well, depending on preference)
- Salt and pepper, to taste
- Olive oil (to achieve a golden crust)
- 2 tablespoons of tomato paste (for a rich taste)

Let’s begin our culinary journey!

Step 1: Preparing the ingredients. Start by washing all the vegetables thoroughly. You can peel the potatoes or leave them unpeeled, depending on your preference. Cut the potatoes in half, the carrots into rounds, the celery into small cubes, and the onion into thin slices. Your tomato will be cut into thicker pieces so that it doesn’t disintegrate during cooking. Mince the garlic.

Step 2: Preparing the meat. Cut the veal shank into pieces about 5 cm each. Heat olive oil in a deep pan over medium heat. Season the meat with salt and pepper, then sauté for 2-3 minutes on each side until golden brown. This step will help seal in the juices and add a wonderful flavor to your dish.

Step 3: Assembling the dish. Preheat the oven to 220 degrees Celsius. Grease a baking dish with a little olive oil. Arrange the cut vegetables evenly in the dish, forming a bed of vegetables on which you will place the meat pieces. Add the minced garlic and bay leaves on top.

Step 4: Preparing the sauce. In a bowl, combine the tomato paste with one cup of water, adding salt and pepper to taste. Pour this mixture over the meat and vegetables in the dish, making sure everything is well covered.

Step 5: Baking. Now it’s time to place the dish in the preheated oven. Let it bake for 40 minutes at 220 degrees. After this time, remove the dish and pour a cup of wine over the meat. This step will add a deep flavor and help tenderize the meat. Reduce the oven temperature to 180 degrees and let the dish bake for another 20 minutes.

Step 6: Serving. Once the cooking time has expired, take the dish out of the oven and let it rest for a few minutes. This will allow the juices to redistribute, making the meat even more tender. Serve the veal shank with the cooked vegetables alongside a glass of wine to complete the culinary experience.

Useful tips:
- If you desire an even more intense flavor, you can add herbs such as rosemary or thyme.
- This recipe is versatile; you can substitute the vegetables with your favorites or seasonal options.
- If you don’t have tomato paste, you can use fresh crushed tomatoes for a fresher taste.

Nutritional benefits:
Veal is an excellent source of high-quality protein and contains essential nutrients such as iron, zinc, and B vitamins. The vegetables add fiber, vitamins, and minerals, contributing to a balanced and healthy meal.

Frequently asked questions:
1. Can I use pork or chicken instead of veal?
Yes, this recipe is adaptable, and pork or chicken can be a delicious alternative.
2. What can I do with leftovers?
Leftovers can be used in soups or stews, bringing new life to a delicious dish.
3. Can the recipe be prepared in advance?
Yes, you can prepare everything a day ahead and just heat it in the oven before serving.

Now that you have this recipe at hand, I encourage you to try it and experiment with your favorite ingredients. Cooking is an art, and you are the artist! Enjoy your meal!