Description
This traditional Balkan-style Veal Shank Roast (Teleća Koljenica) features a tender, richly flavored veal fore shank marinated with mustard, salt, and black pepper, then roasted to perfection. The process includes an overnight marination for deep flavor, high-heat roasting for a juicy interior, and a final crisping step for a golden, crispy crust. Served best with roasted potatoes and root vegetables, this dish offers a savory, slightly tangy, fall-off-the-bone experience perfect for family meals.
Ingredients
Scale
For the roast
- 3–5 lb veal fore shank (with deep cuts)
- 5–6 tsp mustard
- 3–4 tsp salt
- 2–3 tsp black pepper (optional)
- ~1 cup vegetable oil (or olive oil)
Optional sides
- 2–3 lbs potatoes
- 4–5 carrots
Instructions
- Marinate (VERY important): Rub mustard, salt, and black pepper thoroughly all over the veal shank, making sure the seasoning penetrates into the deep cuts of the meat. Cover the meat and refrigerate overnight to allow full absorption for rich flavor and tender texture.
- Preheat oven: Set the oven to 480°F (250°C) to reach a high roasting temperature essential for sealing in juices.
- Start roasting: Place the marinated veal shank in a greased roasting pan and cover it with aluminum foil punctured with small holes. Roast the meat according to its weight, approximately 1 hour per 2 lbs (1 kg), ensuring even cooking throughout.
- Midway step: About halfway through the roasting time, carefully flip the veal shank and baste it with the pan juices. This basting process helps retain moisture and enhances juiciness.
- Finish for crispy skin: In the last 15–20 minutes of cooking, remove the foil and reduce the oven temperature to 390°F (200°C). This final step crisps the outer layer, creating a golden and flavorful crust on the veal.
- Rest: Once out of the oven, let the veal rest uncovered for 15 minutes before slicing. Resting allows juices to redistribute, ensuring moist and tender meat slices.
Notes
- Make deep cuts on the veal shank to maximize marinade absorption and flavor infusion.
- Do not skip the overnight marinating step as it is key to tenderizing the meat and enriching flavor.
- Basting the meat during roasting helps keep it moist and succulent.
- Start roasting at a high temperature to seal in juices, then lower the heat in the final minutes to achieve a crispy exterior.
- Serve with roasted potatoes and carrots cooked in the same pan for added flavor harmony.
