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.

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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)

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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.

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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.

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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.

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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.

Optional: Use the Arteflame Rotisserie.

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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.

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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.

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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.

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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.

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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.