Description
A rich and tender Savory Veal Shank Roast (Teleća Koljenica) perfect for family feasts. Marinated overnight with mustard, salt, and pepper, then slow-roasted in the oven for juicy, flavorful meat with crispy skin, served with roasted potatoes and carrots.
Ingredients
Scale
Veal Marinade
- 3-5 pounds Veal Fore Shank (with deep crosscuts)
- 5-6 teaspoons Mustard (Dijon can be used as a substitute)
- 3-4 teaspoons Salt (Vegeta seasoning is an alternative)
- 2-3 teaspoons Black Pepper (optional)
- 1 cup Vegetable Oil (olive oil can be substituted)
Vegetables
- 2-3 pounds Potatoes (for roasting)
- 4-5 large Carrots (for roasting)
Instructions
- Marinate the Veal: Generously apply mustard, salt, and optional black pepper to the veal shank, making sure to season deep crosscuts thoroughly. Cover and refrigerate overnight to allow the flavors to penetrate the meat.
- Preheat the Oven: Heat your oven to 480°F (250°C) to help seal in the juices when roasting.
- Prepare for Roasting: Place the marinated veal shank into a greased roasting pan. Cover the pan tightly with foil, piercing the foil several times to allow steam to escape during cooking.
- Roast the Veal: Bake the veal for approximately 1 hour per every 2 pounds (1 kg) of meat. Halfway through cooking, flip the shank over and baste it with its own pan juices to enhance flavor and moisture.
- Cook Vegetables Alongside: Arrange the potatoes and carrots in the same pan or a separate one if preferred, to roast alongside the meat during the last hour or so.
- Crisp the Skin: In the final 15-20 minutes of roasting, remove the foil and reduce the oven temperature to 390°F (200°C) to allow the veal skin to crisp beautifully.
- Rest and Serve: Let the roast rest for at least 15 minutes after removing from oven to lock in the juices. Slice and serve with roasted potatoes and carrots, drenching everything with the flavorful pan juices.
Notes
- Marinating overnight is crucial for maximum flavor penetration and tenderness.
- Adjust seasoning according to personal preference; black pepper can be omitted for a milder taste.
- Use olive oil instead of vegetable oil for a richer flavor profile.
- Ensure the oven is fully preheated before placing the meat in to achieve the best crust.
- Resting the meat after roasting helps retain moisture and enhances the eating experience.
- Roasting vegetables alongside the meat adds delicious complementary flavors and simplifies preparation.
