Editorial: Kockums JernverkPublished: 2026-11-06

Braised veal shank with potatoes, garlic and green beans

Name: Braised veal shank with potatoes, garlic and green beans
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2 slices veal shank with marrow bone (osso buco), about 4 cm thick, 350–400 g each; 1 tbsp plain flour; 1 tsp salt; Freshly ground black pepper; 2 tbsp rapeseed oil; 2 shallots; 2 whole garlic bulbs; 400 ml veal or chicken stock; 3 sprigs fresh rosemary; 400 g baby potatoes; 2 carrots; 150 g fine green beans; 15 g butter; Flaky sea salt

Serves 2 · 2 hours 50 minutes · Frying pan with detachable handle

Veal shank browned on the hob, then braised in stock in the oven until tender, with potatoes, carrots and halved garlic bulbs around it. The handle comes off, so the pan fits in the oven.

Braised veal shank is cross-cut veal shank with the marrow bone, browned and then braised in stock in the oven until the meat falls from the bone, in the style of osso buco. It is best when the shanks get a deep sear first and the potatoes roast in the juices for the final hour, so everything finishes in the same pan.

Two slices of braised veal shank with marrow bone, baby potatoes, halved roasted garlic bulbs, green beans and carrots in a carbon steel frying pan with the detachable handle beside it

Ingredients

Serves 2

2 slices veal shank with marrow bone (osso buco), about 4 cm thick, 350–400 g each
1 tbsp plain flour
1 tsp salt
Freshly ground black pepper
2 tbsp rapeseed oil
2 shallots
2 whole garlic bulbs
400 ml veal or chicken stock
3 sprigs fresh rosemary
400 g baby potatoes
2 carrots
150 g fine green beans
15 g butter
Flaky sea salt

Method

Heat the oven to 160 °C. Snip the membrane around the edge of each shank in two or three places so it does not curl. Season with salt and pepper and dust lightly with flour.
Heat the oil in the pan over a medium-high heat. Brown the shanks for 4–5 minutes per side until deep golden brown. Halve the garlic bulbs across and add them cut-side down with the chopped shallots for the last 2 minutes.
Pour in the stock, add the rosemary and bring to the boil, scraping up the browned bits. Cover the pan tightly with foil, take off the handle and put the pan in the oven for 1 hour 30 minutes.
Take out the pan, turn the shanks and add the potatoes and sliced carrots around them in the juices. Turn the oven up to 200 °C and return the pan uncovered for 40–45 minutes. Baste a few times and add a splash of water if the juices reduce too much.
Add the green beans to the juices for the last 10 minutes. The meat is ready when it comes away easily from the bone.
Attach the handle, set the pan on the hob and stir the butter into the juices until glossy. Sprinkle with flaky salt and serve straight from the pan. Scoop out the marrow with a spoon, ideally onto a piece of bread.

Why it works

With the handle on, you brown the meat as in any frying pan; with it off, the same pan goes into the oven and then to the table. Carbon steel copes with both high heat on the hob and several hours in the oven.

FAQ

Why is there no wine in this recipe?

Long braises with wine or tomato can strip the seasoning from a carbon steel pan, so the shank is braised in stock here. For freshness, finish with grated lemon zest and parsley when serving.