Veal Shank in Wine Sauce

Ingredients

• 1 veal shank (ca. 1,8 kg)
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 12 shallots
• 2 Garlic cloves
• 2 carrots
• 200 g celery root
• 500 ml white wine
• 200 ml veal stock
• 4 sprigs thyme

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Rinse the shank, pat dry, season with salt and pepper, then brown it in hot oil in a roasting pan on all sides. Remove and set aside. Peel and roughly cube the shallots, garlic, carrots, and celery root (leave shallots whole). Brown the vegetables in the same pan, deglaze with white wine, add the stock, place the shank back, and add thyme. Roast in the preheated oven for 2–2½ hours, turning the shank every ~30 minutes and gradually adding more wine so that it stays about one‑third submerged.

3. 3.

   Remove the shank from the pan, let rest briefly, then cut into pieces. Plate with the seasoned sauce and some shallots on each plate and serve.

4. 4.

   Serve with gnocchi and Romanesco if desired.