Description

This Savory Veal Shank Roast (Teleća Koljenica) recipe is a classic family feast dish featuring tender veal slow-roasted to perfection. Marinated overnight with mustard, salt, and pepper, the veal develops deep flavors before being baked at high temperatures to seal in juices and finish with a crispy skin. Served with roasted potatoes and carrots, this comforting meal is ideal for special occasions and hearty dinners.

Ingredients

Scale

Veal and Marinade

3-5 pounds Veal Fore Shank (with deep crosscuts for better marinade absorption)
5-6 teaspoons Mustard (Dijon mustard can be used as a substitute)
3-4 teaspoons Salt (Vegeta seasoning can be used as an alternative)
2-3 teaspoons Black Pepper (optional for milder flavor)
1 cup Vegetable Oil (olive oil can be substituted for richer taste)

Vegetables

2-3 pounds Potatoes (optional, roasted alongside meat)
4-5 large Carrots (adds natural sweetness)

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Instructions

Marinate the Veal: Generously coat the veal shank with mustard, salt, and optional black pepper, making sure the seasonings penetrate the deep crosscuts. Cover the meat and refrigerate overnight to allow flavors to develop.
Preheat the Oven: Set the oven to a high temperature of 480°F (250°C) to help seal the juices inside the meat during the initial roasting phase.
Prepare for Roasting: Place the marinated veal shank in a greased roasting pan. Cover it tightly with foil, piercing the foil to allow steam to escape during cooking.
Roast the Veal: Bake the veal for approximately 1 hour per 2 pounds (1 kg) of meat. Halfway through the cooking time, carefully flip the shank and baste it with the pan juices to enhance flavor and moisture.
Crisp the Skin: In the last 15-20 minutes, remove the foil and reduce the oven temperature to 390°F (200°C) to allow the skin to crisp up beautifully.
Rest and Serve: Let the veal rest for at least 15 minutes after roasting to retain its juices. Serve sliced alongside the roasted potatoes and carrots, drizzled generously with the pan juices.

Notes

Ensure deep crosscuts in the veal shank to allow the marinade to penetrate thoroughly for maximum flavor.
Use Dijon mustard for a slightly tangier marinade variation.
Vegetable oil can be replaced with olive oil for a richer flavor profile.
Omit black pepper if a milder taste is preferred.
Roast potatoes and carrots alongside the veal to create a complete meal.
Resting the meat before slicing is crucial to keep it moist and tender.