Veal Shank with Root Vegetables

Ingredients

• 1 Veal shank (ca. 2 kg, with bone)
• salt
• Pepper (freshly ground)
• 2 onions
• 8 Shallots
• 2 EL Vegetable oil
• 750 ml Veal stock
• 6 young carrots
• 200 g Celery root
• 1 Bay leaf
• 1 sprig Rosemary
• 200 ml White wine
• 2 EL Sherry
• Cornstarch (for thickening)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Rub the veal shank generously with salt and pepper. Peel the onions and shallots and brown them in a roasting pan with hot oil. Place the shank in the pan, put it in the middle of the oven, and roast for about 30 minutes. Add some stock, reduce the temperature to 160°C, and cook the meat for another approximately 1.5 hours. During cooking, baste the shank with stock repeatedly and add more if needed.

3. 3.

   Peel the carrots. Peel the celery root and cut it into pieces. After about an hour of cooking, add carrots, celery root, bay leaf, rosemary, and white wine, and continue to cook until finished.

4. 4.

   The shank is done when a clear juice runs out upon piercing and the meat noticeably separates from the bone. Remove the roast and arrange it on a plate.

5. 5.

   Strain the roasting liquid through a sieve. Catch the vegetables and place them back with the roast. Bring the liquid to a quick boil with 2 EL Sherry, season with salt and pepper, and thicken with a little cornstarch mixed in cold water if desired. Separate the meat from the bone, slice it, and serve garnished with rosemary as preferred. Serve the sauce on the side.