Veal Shank

Ingredients

• 1 veal shank (ca. 1,5 kg)
• Salt
• Pepper (freshly ground)
• 250 g roasted vegetables (onion, carrots, parsley root, celeriac, leek)
• 5 tbsp oil
• 40 g Butter
• 500 ml veal stock (from the jar)
• 1 tsp starch (if needed)
• 400 g Tomatoes
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp oil
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped herbs (e.g. parsley, thyme)

Instructions

1. 1.

   Remove skin and tendons from the veal shank, season with salt and pepper. Peel or clean the roasted vegetables and cut into large pieces.

2. 2.

   Heat oil in a roasting pan and brown the shank on all sides. Pour out the oil. Add butter and vegetables, sauté briefly. Pour in half of the veal stock. Place the pan in an oven preheated to 80°C and roast the shank for about 4–5 hours, basting occasionally with pan juices and remaining stock. Remove the shank, wrap in foil and keep warm. Strain the sauce through a sieve, thicken slightly if desired, and season.

3. 3.

   Blanch tomatoes for a few seconds, cool, peel, quarter, deseed and dice. Wash and trim spring onions, slice into thin rings. Peel garlic and finely chop. Heat oil, sauté onion and garlic until translucent. Add tomatoes, season with salt and pepper, simmer 8–10 minutes. Stir in herbs.

4. 4.

   Separate the meat from the bones of the shank, cut into slices and chunks. Plate with sauce and ragout.

5. 5.

   Serve with band noodles.