Veal Shank with Rice

Ingredients

• 1 Veal shank (ca. 1.8 kg)
• salt
• Pepper (freshly ground)
• 2 EL plant oil
• 2 Onions
• 2 Garlic cloves
• 2 Carrots
• 200 g turnip celery root
• 200 ml dry white wine
• 400 ml meat broth
• 1 TL peppercorns
• 1 bay leaf
• 250 g Basmati rice
• 150 g peas

Instructions

1. 1.

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

2. 2.

   Rinse the shank, pat it dry, season with salt and pepper, then brown it on all sides in hot oil in a roasting pan. Remove it. Peel and roughly cube the onions, garlic, carrots, and celery root. Briefly sauté them in the pan, deglaze with white wine. Place the veal shank back on top and pour in some broth. Add peppercorns and bay leaf. Roast in the preheated oven for 2–2.5 hours, turning the shank several times and gradually adding more broth.

3. 3.

   Rinse the rice under running water, then bring to a boil with slightly salted water at about twice the volume of the rice. Cover and simmer on low heat for about 15 minutes. Add peas and cook together another 5–10 minutes until done.

4. 4.

   Remove the shank from the pan and keep it warm wrapped in foil. Strain the sauce, reduce if needed, and season to taste. Separate the meat from the bone and slice into portions. Plate the slices with sauce and rice on bowls and serve.