Description
Eine glasierte Kalbsstelze ist eine pikante und sehr geschmackvolle Angelegenheit. Schnelle und Einfache Österreichische Rezepte.
Ingredients
Scale
- 60 g Butter
- 2 Stück Kalbsstelzen
- 1 Prise Salz
- 1 Bund Suppengrün
- 1 l Salzwasser
Instructions
- Begin by thoroughly cleaning the Suppengrün (soup vegetables), which typically includes carrots, celery root, leek, and parsley. Wash the vegetables under cold running water to remove any dirt or debris, then peel and roughly chop them into large pieces.
- Fill a large pot with 1 liter of water and add a generous pinch of salt. Place the prepared Suppengrün into the pot. Bring the water and vegetables to a boil over high heat, creating a flavorful vegetable broth.
- Once the water is boiling, carefully add the Kalbsstelzen (veal shanks) to the pot. Ensure that the meat is fully submerged in the liquid. Reduce the heat to a gentle simmer, cover the pot partially with a lid, and cook the veal shanks for approximately 120 minutes (2 hours). During this time, the meat should become tender and flavorful. Occasionally skim off any foam that rises to the surface to keep the broth clear.
- After 2 hours, use tongs to carefully remove the cooked veal shanks from the pot. Allow them to drain and pat them gently with paper towels to remove excess moisture.
- Preheat your oven to a high temperature, around 220°C (428°F). While the oven is heating, melt the butter in a small saucepan or microwave until it is completely liquid.
- Place the drained veal shanks on a roasting tray or baking dish. Using a pastry brush, generously coat the entire surface of each veal shank with the melted butter. This will help to form a beautiful glaze during roasting.
- Transfer the tray with the buttered veal shanks into the hot oven. Roast the shanks for 20 to 30 minutes, basting them with additional melted butter every 5 to 10 minutes to achieve a glossy, golden-brown glaze. Turn the shanks occasionally to ensure an even roasting and glazing on all sides.
- Once the veal shanks are deeply golden and the glaze is shiny and aromatic, remove the tray from the oven. Let the meat rest for a few minutes before serving. Serve the glazed veal shanks hot, optionally accompanied by some of the cooked Suppengrün or your favorite side dishes.
Notes
For best results, select fresh and high-quality veal shanks. The Suppengrün can be customized to your preference and may include additional aromatic vegetables like onion or garlic for extra flavor. Basting the meat frequently during roasting is essential for a beautiful, shiny glaze. Serve with crusty bread, potatoes, or a light salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg