Breaded Veal Shank with Parsley Sauce

Ingredients

• 1 veal shank (ca. 1,5 kg)
• 1 onion
• 2 bundles vegetable mix
• 1 tsp peppercorns
• 1 bay leaf
• Salt
• pepper (from grinder)
• 2 tbsp lemon juice
• 2 Eggs
• Salt
• 3 tbsp Flour
• 150 g breadcrumbs
• clarified butter (for frying)
• 3 bundles parsley
• 4 pickled sardine fillets
• 1 Garlic clove
• 2 tbsp capers
• 50 g cornichons
• 1 red chili pepper
• 125 ml olive oil
• 2 tbsp lemon juice
• 1 tsp Mustard
• Salt

Instructions

1. 1.

   Boil 1.5 l water with bay leaf, salt and peppercorns; add the shank, chopped onion and vegetable mix; simmer covered over medium heat for about 1 hour 45 minutes.

2. 2.

   Remove the cooked meat, detach it from the bone as large a piece as possible, and let it cool.

3. 3.

   For the green sauce peel and roughly chop garlic, deseed and finely chop the chili pepper, wash and dry parsley.

4. 4.

   Combine all sauce ingredients, blend and season to taste.

5. 5.

   Whisk eggs with salt in one shallow dish; spread flour and breadcrumbs on two others. Slice meat into pieces, dredge each in flour, then egg, then breadcrumbs. Fry in hot clarified butter about 5 minutes per side until golden yellow. Serve with green sauce, white bread and lemon wedges, accompanied by salad.