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Veal Shank "Housewife's Way"

4 servings

Ingredients

• 1 Stk Veal shank (large)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 40 g Fat
• butter (nach Bedarf)
• 1 Stk Onion
• 1 Stk Carrot
• 0.5 Stk Celery root (half bulb)
• Flour (nach Bedarf)
• 0.12 L White wine
• broth or water (nach Bedarf)
• 200 g Tomatoes
• 1 Stk Garlic clove
• Lemon juice (nach Bedarf)
• 1 Stk Egg
• mushrooms (nach Bedarf)
• Rice (cooked, as side dish) (nach Bedarf)
• Parsley (fresh, chopped) (nach Bedarf)

Instructions

1. Saw the veal shank into slices about two fingers thick, lard, salt and pepper them.
2. Sharply brown in 40 g hot fat, then remove.
3. Add a walnut-sized piece of butter to the remaining cooking fat and brown small dice of one onion, one carrot and half a celeriac in it.
4. Lightly dust with flour, deglaze with 0.125 l white wine and some broth or water.
5. Skin 200 g tomatoes, coarsely dice them and add to the pot together with one crushed garlic clove and the browned veal.
6. Cover and braise slowly over low heat until tender.
7. Arrange the meat slices on a bed of rice.
8. Season the sauce savory with salt and lemon juice and pour as an edging.
9. Prepare a small omelet from one egg and place on top.
10. Sauté a few large mushroom slices in butter and place as decoration alongside.
11. Sprinkle with finely chopped parsley.

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