Arteflame Grilled Kalbshaxe Recipe (Veal Shank)

Introduction:

Kalbshaxe, a German-style roasted veal shank, is a tender and flavorful dish that achieves its best results on the Arteflame grill. The grill’s combination of high-heat searing and gentle roasting ensures a crispy, golden crust and melt-in-your-mouth interior. This recipe pairs perfectly with Bavarian sides like braised red cabbage, potato dumplings, or sauerkraut.

Ingredients

• 2 veal shanks (approx. 2-3 pounds each)
• 2 tbsp olive oil or melted butter
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp caraway seeds (optional, for traditional flavor)

Instructions

Step 1: Prepare the Veal Shanks

1. Score the Skin: Use a sharp knife to make shallow cuts in the veal shank skin, creating a crisscross pattern. This helps the fat render and creates a crispy crust.
2. Season Generously: Rub the veal shanks with olive oil or melted butter, then season with sea salt, black pepper, garlic powder, smoked paprika, and optional caraway seeds.

Step 2: Fire Up the Arteflame Grill

1. Light the Arteflame grill by placing vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Create two heat zones:
   • High heat near the center for searing.
   • Medium-low heat on the outer flat cooktop for slow roasting.

Step 3: Sear the Veal Shanks

1. Place the veal shanks on the high-heat center grate to sear each side for 3-4 minutes. This locks in juices and starts the crust formation.
2. Rotate the shanks to sear all sides evenly.

Step 4: Slow Roast on the Flat Cooktop

1. Move the seared veal shanks to the medium-low heat zone of the flat cooktop.
2. Cover loosely with aluminum foil to retain moisture and roast gently for 1.5-2 hours, turning occasionally to ensure even cooking.
3. During the last 30 minutes, increase the heat slightly to crisp the exterior.

Step 5: Check for Doneness

1. Use a meat thermometer to ensure the veal reaches an internal temperature of 180°F (82°C) for tender, fall-off-the-bone meat.
2. For extra crispness, place the shanks briefly back on the high-heat center grate for a final sear.

Step 6: Rest and Serve

1. Remove the veal shanks from the grill and let them rest for 10 minutes.
2. Serve whole or sliced with traditional Bavarian sides.

Tips for Perfect Kalbshaxe

1. Use Scoring: Scoring the skin allows the fat to render and the crust to crisp evenly.
2. Low and Slow: Patience is key for tenderizing the meat while keeping the crust crisp.
3. Baste with Juices: Occasionally baste the shanks with their rendered juices during roasting for added flavor.
4. Herb Aromatics: Add sprigs of rosemary or thyme to the cooktop near the shanks for a subtle herbal aroma.

Suggested Pairings

• Sides: Braised red cabbage, potato dumplings, or roasted root vegetables.
• Sauces: Pair with a creamy horseradish sauce or a rich veal gravy.
• Drinks: Serve with a robust red wine like Pinot Noir or a traditional German lager.

Conclusion

Grilling Kalbshaxe on the Arteflame grill combines smoky flavors, crispy skin, and tender veal for a truly satisfying dish. Perfect for festive occasions or hearty family meals, this recipe brings Bavarian tradition to your backyard grill.