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  Added: Apr 07, 2006  •  Visited (391)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Veal Shanks In Pickle Sauce
(Kalbshaxe mit Gewurzgurkensosse)
What You Need:
  • 2 meaty veal shanks (about 4 to 5 pounds), each sawed into 2 or 3 pieces
  • 1 medium-sized onion peeled and cut into ¼-inch slices
  • 1 carrot, scraped and cut into ¼-inch slices
  • 1 leek, white part only, thoroughly washed and cut into 1/8-inch slices
  • 2 parsley sprigs
  • 2 tablespoons cider vinegar
  • 1 whole clove
  • 1 small bay leaf
  • 3 whole black peppercorns
  • 1 teaspoon salt

  • 4 tablespoons butter
  • ½ cup finely chopped onions
  • 3 tablespoons flour
  • 1 cup finely chopped dill pickle
  • ½ teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a heavy 8-quart casserole or soup pot, combine the veal shanks, onion, carrot, leek, parsley, vinegar, clove, bay leaf, peppercorns, and 1 teaspoon salt. Pour in enough water to just cover the shanks. Bring to a boil over high heat, skimming off the foam and scum that rise to the surface. Reduce the heat to its lowest point, cover the casserole, and simmer for 1 hour, or until the meat shows no resistance when pierced with the tip of a small, sharp knife.

    2. With tongs, transfer the shanks to a plate. Strain the cooking stock through a fine sieve set over a large bowl, skim off all fat and set the stock aside. When the veal shanks are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones, and cut the meat into 1-inch pieces.

    3. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add ½ cup of the chopped onions and cook, stirring frequently for 5 minutes, or until they are soft and transparent but not brown. Stir in the flour and cook for another minute or so.

    4. Gradually pour in 3 cups of the reserved stock, stirring constantly with a whisk until the sauce is lightly thickened and smooth. Add the chopped pickle, ½ teaspoon salt and a few grindings of pepper, and simmer, uncovered, for 10 minutes, stirring occasionally. Then add the veal and simmer for another 5 minutes, or only long enough to heat it through. Serve at once from a deep, heated platter or serving bowl.
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Veal
    Dish » Main Course


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