Kalbskarree

Ingredients

• 1 kg veal shanks (with bones)
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 300 ml veal stock
• 1 white onion
• 2 sprigs Rosemary
• 4 Garlic cloves
• 100 ml dry red wine
• 4 tbsp port wine
• 1 Carrot
• 40 g celery (1 piece)
• 0.5 bunch Parsley
• cornstarch (to thicken as desired)
• 1 tbsp honey

Instructions

1. 1.

   Rub the meat with salt and pepper. Heat oil in a roasting pan and sear the roast all around. Then place the pan in a preheated oven (200 °C conventional; 170 °C fan) and braise for about 15 minutes. Meanwhile peel and chop onions and garlic. Peel carrots and celery and cut into pieces. Wash and chop parsley. Add onions, garlic, parsley, carrots and celery to the meat, sauté, deglaze with port wine, reduce, pour in wine and stock, and continue braising for another 70‑80 minutes, basting the meat frequently with the pan juices. Remove the cooked meat from the pan, strain the juices and vegetables through a sieve, collect the liquid, season and thicken as desired.

2. 2.

   Brush the meat with honey and briefly brown under the oven grill. Serve with the sauce.