Veal shank in a bacon crust

Here is an article in which I explain everything you need to know about veal shank: the cut and its characteristics, how to cook it and typical regional recipes. Do you know how to cook veal shank? When it comes to making a flavorful and succulent dish, this cut of meat is a great choice. With its tender and tasty meat, veal shank can be made into an amazing meal when cooked properly. Whether baked in beer or roasted, in this article I explain the best recipes for cooking this cut of meat, its characteristics and tips for preparing a veal shank that will make your guest's mouths crave.

What meat is shank? The shank is considered a third-rate cut of meat. Yet it has a unique flavor and melts-in-your-mouth flavor, when well cooked, that makes it irresistible. This is due to its characteristics. Like chop or steak, in fact, the knuckle also consists of two parts: one of bone and one of meat (and fat). Taste and softness in a single dish, in short. The calf shank bone has a succulent peculiarity: it is very rich in bone marrow! Haven't figured it out yet? The veal shank cut into thick slices is none other than the famous ossobuco, the great protagonist of the Milanese recipe. There are two types of veal shank, and it's important to know which one you're using, so you understand how best to cook it: Anterior: small and rich in connective tissue, it resists longer cooking. It is well suited for boiled, stewed and braised meats. To keep the meat tender, keep the cooking temperature low and wet the meat with a proper bottom. Rear pyre: it is softer than the front one and for this reason more valuable. The reason? It has fewer nerves and is thicker, so perfect for roasting.

Veal shank with bacon

A dish to be enjoyed at a family party or a lunch with friends: the harnessed veal shank, with bacon, requires a festive table and a group of hungry people. It is cooked in the oven but requires a little attention when tying it with kitchen string, because otherwise the bacon risks coming off during cooking.

INGREDIENTS

2 Pork  shanks

Shanks Garlic, Rosemary, Salt, Pepper and Oil

Bay Leaves

1/2 L Vegetable

Broth Potatoes

8 slices of Bacon

PROCEDURE

THE NIGHT BEFORE I SUGGEST YOU MARINATE THE SHANK WITH A MIXTURE OF GARLIC, ROSEMARY, SALT, PEPPER, OIL AND BAY LEAVES. I BAKED THE SHANK IN A WOOD-FIRED OVEN AT 200° C, BUT IF YOU DON'T HAVE IT, YOU CAN BAKE THEM IN THE OVEN AT HOME, ALREADY HEATED, AT 200°C  VENTILATED MODE FOR TWO HOURS.

THE FIRST HOUR, COVER THE PAN WITH FOIL, TURNING THE SHANK AFTER THE FIRST HALF HOUR. AFTER THE FIRST HOUR, REMOVE THE FOIL AND CONTINUE COOKING FOR ANOTHER HOUR, TURNING IT EVERY QUARTER OF AN HOUR, TAKING CARE TO WET IT WITH BROTH. NOW PUT IT IN A PAN WITH OIL, BACON AND BROWN EVERYTHING WELL. TOWARDS THE END OF COOKING, SEASON WITH SALT AND PEPPER. AS FOR THE FIRST AND SECOND COURSES, I SERVED THEM TOGETHER WITH A 2007 NEBBIOLO.

2007 Pio Cesare Langhe Nebbiolo

Tasting note

Appearance: red with brownish hues. Nose: roses, red wet paint, lingonberry lemonade, dust. Taste: very delicious with smooth fine sand paper tannins, red berries and balanced not too high acidity.