“Kalbsvögerl” refers to the deboned bits of meat from the back Veal Shank which are particularly suitable for frying, grilling or breading as Schnitzel. Anyone who, as Austrians like to say, likes meaty cuisine, is sure to love this recipe. Here we bring this almost forgotten dish back to life!
- 1 kg Kalbsvögerl (deboned shank or joint of veal)
- 1 onion (finely chopped)
- oil (for frying)
- 250 ml soup
- pepper (white)
- butter (melted for thickening)
- flour (melted for thickening)
Directions for Veal Shank
- Remove muscle strands from the meat and cut lengthways but do not remove the skin around the muscle. Season with salt and pepper, fry in oil and remove from the pan.
- Finely chop the onion and fry until light in the same pan. Add the fried veal and pour over the soup. Cover the pot and leave to cook on a medium heat (or in a pre-heated oven) for 2-3 hours until soft.
- Remove the meat, strain off the juice. Mix melted butter with flour and use to thicken the juice.
- Place the meat in the juice again for a short while and then serve with the sauce.
Veal shank is usually larded although if it is cooked gently, the meat will remain really juicy even without this.
Kalbsvögerl used to be regarded as a typical evening meal or supper which was served warm in the evenings at the end of the working day. The classic supper of bread and butter with herbs, cold meats and cheese and cold eggs only became customary later on. As most people were able to have a warm meal at work in the afternoon, in the works canteen, or took the famous “Mengenreindeln” (small containers for food) with them to heat up food at work, there wasn’t really a need to have another warm meal in the evenings. Today, suppers are either hot or cold.