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Veal Shank Roast

  • Author: Balkan Lunch Box
  • Yield: 4-8 1x


Veal shank roast is a classic roast perfect for a family gathering. Soft, succulent fore shank meat is a hearty protein treat you’ll want to make over and over. 


  • 1 veal fore shank weighing 35 pounds (with a few deep cross cuts)
  • (Optional) 2-3 pounds of potatoes (peeled and sliced) and 4-5 large carrots (peeled and cut in half)


  • 56 teaspoons mustard
  • 34 teaspoons salt (or vegeta)
  • (Optional) 2-3 teaspoons black pepper
  • 1/2 cup vegetable oil (for marinade)
  • 1/2 cup vegetable oil (for roasting pan)


  1. (Marinate meat at least the night before.) Place veal shank in a deep dish. Generously spread mustard on all sides, including deep cuts. Repeat with salt (or vegeta) and pepper (if using it). Finish with oil. Cover dish saran wrap and leave in the fridge overnight.
  2. Heat oven to 480°F (250°C).
  3. Uncover the meat and transfer along with any marinade into a roasting pan. Cover pan with foil. Use a toothpick to pierce a several small holes in foil.
  4. Place the pan on the middle rack. Total roasting length roasting depends on veal shank weight. (The formula is 1 hour of roasting per 2 pounds (or 1kg) of meat.)
  5. Take the pan out of the oven (quickly close the oven door so the heat doesn’t escape) about halfway through roasting. Carefully take the foil off and flip the meat inside the pan. Use the juices around the meat to thoroughly pour it over the meat. Place foil back on the pan and return to the oven.
  6. About 15-20 minutes before the end of roasting take the foil off and lower the temperature to 390°F (200°C).
  7. At the end of roasting transfer the meat onto a serving plate and wait 15-ish minutes before cutting and serving. (Optional) If making potatoes and carrots along with the meat, put them in when you take the foil off (step 6), and roast them in the pan another 15-20 minutes after you take the meat out of the pan.
  8. Use the meat juices from the pan as gravy when serving the meat.


Leave meat leftovers in fridge. Veal is even better the next day, cold, with a little bit of salt on top.

Make sure to note weight of your veal shank so you can easily determine roasting length.

Remember to marinade meat the night before.

Keywords: veal shank, veal shank roast, veal shank bone broth

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