Veal Shank Roast (Teleća Koljenica)

Background

Globally, when people think of veal, they reach for the known cuts first - medallions, or the meat from under the shoulder blade. These are prized for their tenderness.

In the Balkans, however, the greatest kept veal secret is the shank. (I was flabbergasted to learn it's considered a 'lesser cut' in the States?!) This is the meat between the knee and where the limb attaches to the body.

It's called koljenica, from the word koljeno meaning “knee,” referring to the area around the joint. It's used for roasts and an incredibly healthy bone broth. When prepared properly, it's deeply flavorful, tender and juicy, and one of the most satisfying meats you'll have.

The shank does like a little attention, but no more than any other cut. With proper marinade and slow roasting, you'll hit the jackpot with our oven baked veal shank.

What is veal shank? Shank is the portion of a cow’s leg between the knee and where the limb attaches to the body (see red areas in the diagram above).

There are two types of shanks: fore and hind.

• Fore shanks are the front leg shanks located underneath the brisket. Fore shanks are larger, meatier, and when done the right way, softer.
• Hind shanks are the back leg shanks located underneath the round. Smaller and leaner, hind shanks are better for bone broth and soups.

When buying shank for a roast ask for the fore shank.

Why You'll Love It

🍖 Deep, incredible flavor. Meat, connective tissue and the marrow slow roast together to create a rich, savory dish.

🌿 Simple marinade. Our easy - mustard, oil plus the seasonings - marinade puts the accent on the natural flavor of the meat.

👨👩👧👦 Made for family meals. One shank can feed a few people easily, and pairs beautifully with classic sides.

💦 Juiciest roast. Connective tissue and the bone marrow keep the meat moist while roasting, for the juiciest roast yet.

💎 Fantastic way to use an underrated cut. Veal shank is one of the region's most valued roasts, now it can become yours too.

Ingredients

You don't need many ingredients to make the perfect oven baked veal shank.

Veal shank

• Veal fore shank. Always ask for the fore shank. It'll weigh between 3-6 pounds (1.5-3 kilograms). Ask for several deep cross cuts to help the marinade penetrate. (Alternatively, if you have the tools, make the cuts in the shank yourself.)

Marinade

• Mustard. Classic mustard works great. Substitute with any mustard you have.
• Seasonings. Stock powder, bouillon cubes, seasoned salt, or Vegeta work great. Add salt and pepper, per taste.
• Oil. Vegetable oil helps distribute the seasoning and keeps the roast juicy. You can also use lard. Avoid butter or other oils, as the roasting temperature is quite high.

Optional vegetables

If you'd like, you can bake veggies in the pan with veal shank roast. Add them halfway through roasting.

We like:

• Carrots and potatoes.
• However, you can experiment with different veggies. We only recommend you avoid cruciferous veggies.

Instructions

Here are the simplest instructions how to make veal shank roast.

Step 1. Marinate the meat.

Step 2. Preheat the oven.

Prep the pan. Transfer meat.

Step 3. Roast. Step 4.

Uncover, flip, and finish roasting. Step 5. Rest and cut.

How Long To Cook Veal Shank? Roasting time depends on the weight of the veal shank.

Here's our rule of thumb for veal shank roast (or any other type of veal roast): Roast veal shank for 1 hour per 2 pounds (1 kilogram) of meat.

For example:

• 2 lb (1 kg) veal shank → about 1 hour
• 3 lb (1.5 kg) veal shank → about 1½ hours
• 4 lb (2 kg) veal shank → about 2 hours

Start roasting at 480°F (250°C) for the first 30 minutes, then lower the temperature to 390°F (200°C) for the rest of the cooking time. (If adding veggies, add them halfway through the roasting.) About 20-30 minutes before the end of roasting, remove the foil so the roast can brown and develop a flavorful crust. This simple formula works 99% of the time ensures the veal shank becomes tender, juicy, and easy to slice every time.

Handling

Serve veal shank roast warm, after it rested for 15-ish minutes before cutting. Cut into chunks and spoon roasting juices over the meat.

It pairs wonderfully with rice, mashed potatoes, roasted veggies, fresh salad, polenta, quinoa, and more. Store the meat in the fridge up to 3-4 days, in an airtight container.

Make sure to cool the meat completely before storing. It tastes wonderfully served cold with some salt on top.

Reheat veal shank roast in the oven for 10-15 minutes, covered with foil or in a pan with a little broth or water so the meat stays moist. Freeze up to 3 months. However, if you plan to freeze the veal shank, do it before marinating or roasting.

In this case, buy the whole shank (without cuts), cover in saran wrap or place in a freezer bag. Thaw overnight before marinating.

Expert Tips

• Ask for fore shank.

It's larger, thicker and better for roasting.

• Make deep cuts in the meat.

(Look at the ingredient photo above!) This allows more penetration for the marinade and helps the meat roast more evenly.

• Always weigh before roasting.

The formula of 1 hour per 2 pounds (1 hour per 1 kilogram) prevents under- or over-cooking.

• Rest before cutting.

Resting the meat keeps the juices inside the meat instead of running out when slicing. It also makes the meat more tender to cut.

• Marinate the night before.

An overnight marinade allows the seasonings to penetrate deep into the meat.

Recipe FAQs

Why does veal shank need a long cooking time? Veal shank roast - and roasts in general - take a while to cook as the heat needs time to break down through the connective tissue, collagen and meat, resulting in a tender, juicy meat.

Do I need to marinate overnight? Very much so. Veal shank has a lot of connective tissue and tougher fibers.

Marinating helps break some of this down, resulting in incredibly tender, juicy meat. If you can’t marinate overnight, aim for at least 4–6 hours.

Can I cook vegetables in the same pan? Yes.

Add potatoes and carrots (or veggies of choice) about halfway through the roasting. Avoid adding cruciferous veggies. Is veal shank the same as osso buco?

While osso buco uses the same cut of veal shank, in Balkan cuisine the term usually refers to a slow-roasted dish rather than the braised Italian version. Thoughts? If you made our fresh oven veal shank roast (teleća koljenica) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating.

This helps others find the recipe more easily! Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

Prijatno, Dobar Tek, and Bon Appetit!

Marinade

• 1 cup vegetable oil, divided evenly between marinade and the roasting pan sunflower oil, vegetable oil or ghee are best; avoid lard or olive oil

Notes

• IMPORTANT Roasting Rule:
• *Preparation and Roasting Time
• Nutrition Information