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
- 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.
- 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
- Light the Arteflame grill by placing vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- 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
- 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.
- Rotate the shanks to sear all sides evenly.
Step 4: Slow Roast on the Flat Cooktop
- Move the seared veal shanks to the medium-low heat zone of the flat cooktop.
- Cover loosely with aluminum foil to retain moisture and roast gently for 1.5-2 hours, turning occasionally to ensure even cooking.
- During the last 30 minutes, increase the heat slightly to crisp the exterior.
Step 5: Check for Doneness
- Use a meat thermometer to ensure the veal reaches an internal temperature of 180°F (82°C) for tender, fall-off-the-bone meat.
- For extra crispness, place the shanks briefly back on the high-heat center grate for a final sear.
Step 6: Rest and Serve
- Remove the veal shanks from the grill and let them rest for 10 minutes.
- Serve whole or sliced with traditional Bavarian sides.
Tips for Perfect Kalbshaxe
- Use Scoring: Scoring the skin allows the fat to render and the crust to crisp evenly.
- Low and Slow: Patience is key for tenderizing the meat while keeping the crust crisp.
- Baste with Juices: Occasionally baste the shanks with their rendered juices during roasting for added flavor.
- 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.
