Veal Shank Slices in the Kettle Grill

Perhaps your new favorite bean dish:

Rinse the veal shank slices, dry them and season them on both sides with iodized salt and ground pepper and brush them with rapeseed oil.

Place the knuckle slices on the grill rack and grill in the closed kettle grill on both sides for approx. 60 min. Turn to the other side from time to time. If necessary, brush with canola oil.

In the meantime, quarter mushrooms, clean beans, seed peppers, remove skins from onions, and cut into bite-sized pieces with zucchini.

Place an aluminum tray in the broiler, melt the herb butter and add the vegetables. Season with iodized salt and ground pepper and cook for about 30 minutes.

Rinse the potatoes, wrap them in aluminum foil coated with butter and sprinkled with iodized salt and caraway seeds and cook them in the broiler as well.

Remove the potatoes from the foil, cut them into slices and serve. Add the grilled knuckle slices and spread the vegetables evenly over them. Cover with gravy and bring to the table.

Our tip: Always use high-quality meat for grilling. Since the meat is not fried in floating fat or prepared with thick sauces, its flavor is fully appreciated during grilling. Also pay attention to the fact that the meat for grilling is evenly thick, so it cooks evenly.

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