Veal shank, that beautiful cross-cut of the veal leg, is often associated with slow-braising and rich, comforting dishes like osso buco. But what if you wanted to break from tradition and introduce this flavorful cut to the fiery embrace of the grill? The answer, surprisingly, is a resounding yes! Grilling veal shank is not only possible, but when done right, it can result in a truly exceptional and unique dining experience. This article will guide you through the process, exploring the nuances of grilling veal shank to achieve a smoky, tender, and unforgettable meal.
Understanding Veal Shank and Its Potential on the Grill
Veal shank is a cut prized for its rich flavor and the delectable marrow nestled within the bone. It’s inherently a tougher cut, owing to the connective tissue that surrounds the muscle. Typically, slow cooking methods are employed to break down this connective tissue, resulting in a melt-in-your-mouth texture. However, with careful preparation and attention to detail, grilling can also achieve a similar, albeit slightly different, result.
The key lies in understanding how heat affects the various components of the veal shank. The meat itself benefits from a sear, developing a beautiful crust and smoky flavor. The connective tissue, while still requiring time to break down, can be partially rendered on the grill, contributing to a rich and flavorful sauce. And of course, there’s the marrow – grilling gently allows it to soften and become incredibly decadent.
Choosing the Right Veal Shank
Selecting the right veal shank is crucial for a successful grilling experience. Look for shanks that are relatively uniform in size and shape. This ensures even cooking across all pieces. The meat should be a light pink color, and the bone should be clean and free of any discoloration. Avoid shanks that appear dry or have any off-putting odors.
Consider the thickness of the shank as well. Thicker shanks will require a longer cooking time, but they also offer a greater margin for error. Thinner shanks can cook more quickly, but they are also more prone to drying out. A good rule of thumb is to aim for shanks that are at least 1.5 to 2 inches thick.
Finally, ask your butcher about the source of the veal. Opt for veal from reputable sources that prioritize humane animal handling practices. This will not only ensure a higher quality product but also contribute to a more ethical and sustainable food system.
Preparing Veal Shank for the Grill
Proper preparation is paramount for achieving the best results when grilling veal shank. Start by trimming any excess fat from the exterior of the shank. While some fat is desirable for flavor and moisture, too much can cause flare-ups on the grill.
Next, consider marinating the veal shank. A marinade can help to tenderize the meat, add flavor, and keep it moist during grilling. A simple marinade of olive oil, lemon juice, garlic, herbs, and salt and pepper works well. For a more complex flavor profile, consider adding ingredients like red wine vinegar, Dijon mustard, or Worcestershire sauce.
Allow the veal shank to marinate for at least 4 hours, or preferably overnight, in the refrigerator. This will give the marinade ample time to penetrate the meat and work its magic. Before grilling, remove the veal shank from the refrigerator and allow it to come to room temperature for about 30 minutes. This will help it cook more evenly.
The Grilling Process: Low and Slow is Key
Grilling veal shank is not a quick process. It requires patience and a commitment to low and slow cooking. The goal is to gently cook the meat until it is tender and the connective tissue has broken down.
Setting Up Your Grill for Success
The ideal grilling setup for veal shank is a two-zone fire. This means creating a hot zone for searing and a cooler zone for slow cooking. On a charcoal grill, this can be achieved by arranging the coals on one side of the grill, leaving the other side empty. On a gas grill, simply turn off one or more of the burners to create a cooler zone.
The temperature in the cooler zone should be around 275-300°F (135-150°C). This temperature range will allow the veal shank to cook slowly and evenly without drying out.
Grilling the Veal Shank to Perfection
Start by searing the veal shank over the hot zone of the grill. This will create a beautiful crust and add a smoky flavor. Sear each side of the shank for 2-3 minutes, or until it is nicely browned.
Once the veal shank is seared, move it to the cooler zone of the grill. Cover the grill and allow the shank to cook slowly. The cooking time will vary depending on the thickness of the shank, but it will typically take around 2-3 hours.
During the cooking process, it’s important to monitor the internal temperature of the veal shank. Use a meat thermometer to check the temperature periodically. The veal shank is done when the internal temperature reaches around 190-200°F (88-93°C). This is the temperature at which the connective tissue will have broken down and the meat will be tender.
To ensure even cooking, you can baste the veal shank with the marinade or a simple mixture of olive oil, herbs, and garlic. Basting will also help to keep the meat moist.
Resting and Serving Your Grilled Veal Shank
Once the veal shank is cooked to your liking, remove it from the grill and allow it to rest for at least 15 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cover the veal shank loosely with foil while it rests.
Serve the grilled veal shank with your favorite sides. Classic accompaniments include mashed potatoes, roasted vegetables, and polenta. The rich and flavorful sauce that develops during grilling can be drizzled over the veal shank and sides. Don’t forget to encourage your guests to scoop out the marrow from the bone – it’s a true delicacy!
Flavor Enhancements: Marinades, Rubs, and Sauces
While the natural flavor of veal shank is delicious on its own, there are many ways to enhance its taste through the use of marinades, rubs, and sauces.
Marinade Magic
As mentioned earlier, a marinade can help to tenderize the meat, add flavor, and keep it moist during grilling. Here are a few marinade ideas:
- Classic Italian: Olive oil, lemon juice, garlic, oregano, rosemary, salt, pepper.
- Red Wine Reduction: Red wine, red wine vinegar, Dijon mustard, shallots, garlic, thyme, bay leaf, salt, pepper.
- Asian Fusion: Soy sauce, sesame oil, ginger, garlic, brown sugar, rice wine vinegar, red pepper flakes.
Rubs for a Flavorful Crust
A dry rub can create a flavorful crust on the veal shank. Here are some rub combinations to consider:
- Simple Herb Rub: Dried thyme, dried rosemary, dried oregano, garlic powder, onion powder, salt, pepper.
- Spicy Southwestern Rub: Chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, pepper.
- Coffee Rub: Ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, pepper.
Sauces to Drizzle and Delight
A sauce can add the perfect finishing touch to your grilled veal shank. Here are a few sauce ideas:
- Gremolata: A classic Italian condiment made with chopped parsley, lemon zest, and garlic.
- Red Wine Reduction: A rich and flavorful sauce made by reducing red wine with shallots, garlic, herbs, and beef broth.
- Chimichurri: A vibrant Argentinian sauce made with parsley, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes.
Troubleshooting Common Grilling Issues
Grilling veal shank can be a challenging but rewarding experience. Here are some common issues and how to troubleshoot them:
- Veal shank is dry: This is often caused by overcooking. Be sure to monitor the internal temperature of the veal shank carefully and remove it from the grill when it reaches around 190-200°F (88-93°C). Basting the veal shank with the marinade or a mixture of olive oil and herbs can also help to keep it moist.
- Veal shank is tough: This is usually caused by undercooking. If the veal shank is still tough, continue cooking it in the cooler zone of the grill until the internal temperature reaches around 190-200°F (88-93°C). You can also try wrapping the veal shank in foil to help it cook more quickly.
- Veal shank is burning: This is typically caused by grilling over direct heat. Make sure to use a two-zone fire and cook the veal shank in the cooler zone of the grill. If flare-ups occur, move the veal shank to a cooler area of the grill or spray the flames with water.
- Uneven cooking: Ensure that the veal shanks are of similar size and shape to promote even cooking. Rotate the shanks occasionally on the grill to ensure even heat distribution.
Veal Shank Nutritional Information
Veal shank is a nutrient-dense food, providing a good source of protein, vitamins, and minerals.
A 3-ounce (85-gram) serving of cooked veal shank typically contains:
- Calories: Approximately 150-200
- Protein: Approximately 20-25 grams
- Fat: Approximately 5-10 grams
- Iron: A good source
- Vitamin B12: A good source
- Zinc: A good source
The exact nutritional content can vary depending on the cut of veal and the cooking method used.
Grilling veal shank is an adventurous and delicious way to prepare this often overlooked cut of meat. With careful preparation, attention to detail, and a low-and-slow grilling approach, you can create a smoky, tender, and unforgettable meal that will impress your family and friends. So, fire up your grill and give it a try! You might just discover your new favorite way to enjoy veal shank.
FAQ: Can I grill veal shank successfully?
To achieve smoky, tender perfection, employ a low-and-slow method. Think of it more like smoking than grilling. Use indirect heat, maintain a consistent temperature around 250-275°F, and consider adding wood chips or chunks for that desirable smoky flavor. Patience is key; the long cooking time allows the collagen to transform into gelatin, creating a moist and succulent final product.
FAQ: What’s the best preparation method for grilling veal shank?
Consider brining the shank for several hours beforehand. This will help the meat retain moisture during the long grilling process, resulting in a more tender and flavorful final product. Alternatively, marinating can also infuse the veal with extra flavor, using ingredients like olive oil, lemon juice, and herbs.
FAQ: How long does it take to grill veal shank?
Use a reliable meat thermometer to monitor the internal temperature. Insert it into the thickest part of the shank, avoiding the bone. The shank is done when the meat is very tender and easily pulls away from the bone. Don’t rush the process; low and slow is the key to tenderness.
FAQ: What temperature should my grill be for veal shank?
Use a reliable grill thermometer to monitor the temperature. If your grill has hot spots, rotate the shank occasionally to ensure even cooking. If the temperature fluctuates significantly, adjust the vents or burners to maintain the desired range.
FAQ: What type of wood chips are best for smoking veal shank?
Alternatively, you could use milder hardwoods like oak or pecan, which offer a more pronounced smoky flavor without being too harsh. Avoid stronger woods like mesquite or hickory, as they can easily overwhelm the delicate flavor of the veal. A blend of wood chips can also create a complex and interesting flavor profile.
FAQ: How do I keep veal shank from drying out on the grill?
Consider using a water pan in your grill to add moisture to the cooking environment. This helps to keep the veal moist and tender. Additionally, you can baste the shank periodically with a mixture of olive oil, herbs, and wine or broth. Be careful not to open the grill too frequently, as this can cause temperature fluctuations and prolong the cooking time.
FAQ: What are some good side dishes to serve with grilled veal shank?
Alternatively, consider serving it with a fresh and vibrant salad with a light vinaigrette to cut through the richness of the veal. A simple risotto or pasta dish can also be a delicious accompaniment. Ultimately, the best side dishes are those that balance the richness of the veal shank and provide a variety of textures and flavors.