Veal Shanks with Mixed Vegetables

Ingredients

• 2 smaller veal shanks
• 0.5 tsp Peppercorns
• 1 bay leaf
• 3 stalks leeks
• 500 g yellow tomatoes
• 2 onions
• 2 Garlic cloves
• 200 g celery
• 1 herb bundle (e.g., rosemary, basil, oregano)
• 2 tbsp oil
• 200 ml white wine
• 500 ml meat broth
• large cabbage leaf
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• herbs (for garnish)

Instructions

1. 1.

   Wash veal shanks, pat dry, season with salt and pepper, and sear in hot oil in a roasting pan on all sides. Remove and set aside.

2. 2.

   Wash tomatoes and halve them.

3. 3.

   Peel onions, garlic, and celery and roughly cube. Sauté in the pan, deglaze with white wine. Place veal shanks back in, add some broth. Wash leeks, trim, slice one stalk into rounds, add to pan along with peppercorns, tomatoes, and bay leaf. Roast in a preheated oven at 160 °C for about 2–2½ hours, turning the shanks several times and adding more broth as needed.

4. 4.

   Wash cabbage, trim. Cut remaining leek lengthwise in half, then cross‑cut twice. Blanch both for 3–4 minutes in salted water, drain, and toss in hot butter, seasoning with salt.

5. 5.

   Remove veal shanks from pan (keep warm wrapped in foil), strain the sauce and adjust seasoning, reducing if desired.

6. 6.

   Arrange vegetables on a plate, place shanks on top, garnish with herbs. Serve sauce separately.