Veal Shanks with Vegetables

Ingredients

• 4 veal shanks (about 150 g each, Austrian: nut-shaped pieces from the veal shin)
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 1 onion (finely chopped)
• 100 ml dry white wine
• 500 ml clear vegetable broth (instant)
• 300 g carrots (small cubes)
• 400 g leeks (cut into strips)
• 2 tsp starch
• 150 g crème fraîche
• Salt
• white pepper

Instructions

1. 1.

   Season the veal shanks with salt and pepper and brown them all around in oil.

2. 2.

   Add the onion, sauté briefly, deglaze with white wine, pour in the broth, cover and simmer for about 1 hour.

3. 3.

   Add the carrots and continue to steam for another 10 minutes.

4. 4.

   Whisk the starch into a little water until smooth, pour it into the pot and thicken the sauce.

5. 5.

   Then add the leeks, bring to a quick boil, remove from heat, stir in crème fraîche, taste again and serve.

6. 6.

   Serve with boiled potatoes.