Semmelknödel

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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While Bella and I eat pork shank/knuckle/trotter quite often, veal shank, because of it´s price, is more of a “once in a while” treat.
As I mentioned before one these pages, veal named “Milk Veal” in Germany can only be from an up to 6 months old calf, therefore it carries a hefty price tag.
Nevertheless, at my age, there are not that many treats left to enjoy or afford, so this one seemed well worth the price. (Bella agrees fully.) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Veal on ChefsOpinion
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Click here for Bread Dumpling Recipe on ChefsOpinion
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Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 4 lb veal shank

: season with kosher salt, sriracha and granulated garlic to taste

: roast at 320 F for 4 hours, baste every 20 minutes with beer of your choice

: deglaze the roasting dish/pan with red wine, strain the jus, check7&adjust the flavor

: saute 4 oz of sliced bacon in 2 oz garlic/herb butter

: when the bacon is crisp, add 8 oz cooked brusseel sprouts, saute until heated through, check/;adjust seasoning

: Veal Shank and Veal Jus

: ready to carve

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

: Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

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I had this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.