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Garnished Veal Shank

4 servings

Ingredients

• 1 Stk Veal shank (large)
• Salt (nach Bedarf)
• Flour (nach Bedarf)
• 30 g Fat
• 1 TL Tomato paste
• 0.12 L White wine
• broth or water (nach Bedarf)
• 1 Stk Carrot
• Celery root (nach Bedarf)
• 100 g Pearl onions
• 100 g Breakfast bacon (smoked)
• 3 Stk mushrooms
• 1 EL Sugar snap peas (cooked)
• Pepper (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Parsley (fresh, chopped) (nach Bedarf)

Instructions

1. Saw the veal shank into slices about two fingers thick, salt and dust one side with flour.
2. Brown on both sides in 30 g hot fat.
3. Add one teaspoon tomato paste, deglaze with 0.125 l white wine and some broth or water, cover and braise slowly over low heat until tender.
4. While the meat is braising, peel one carrot and a piece of celery and cut into small sticks, cook in salted water until tender.
5. Cook 100 g small onions separately in salted water until done.
6. Dice 100 g smoked bacon finely and sauté in a pan.
7. Slice 3 mushrooms and brown together.
8. Add the blanched vegetables and 1 tbsp cooked sugar peas (drained), salt, pepper and briefly roast everything together.
9. Season the sauce savory with lemon juice, Worcestershire sauce and salt, pass through a sieve and pour over the arranged meat pieces together with the vegetables.
10. Sprinkle with finely chopped parsley.
11. Serve castle potatoes as an accompaniment.

Based on a cookbook by Hans Hofer (1964), adapted with AI.